Coconut-Jaggery Pies To Celebrate Maha Shivratri With A Sweet Flavor

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Tart shells: 6 Grated coconut: 150 g Jaggery: 100 g Ghee: 1 tbsp Cardamom powder: 1/4 tsp

Mix Ingredients

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] In a pan, heat the ghee, then add the coconut and jaggery and simmer until thoroughly mixed. Add cardamom powder and stir.

Preheat The Oven

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Set the oven's temperature to 180°C (350°F).

Prepare Tarts

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Pour the coconut-jaggery mixture into the tart shells.

Bake And Serve

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Bake for ten to twelve minutes. Serve warm or cold after a little cooling.