Prepare Aranhas

Ingredients :

Nearly tender coconut 1
Sugar 200g
Sheet of white butter paper

Preparation :

Remove the kernel from the coconut neatly, avoiding the thin brown skin.
Cut into fine, long, regular strips and keep in water for a while.

Cut the sheet of white butter paper into 4" squares. Lay out on a flat surface, ideally not far from the cooking area.

Drain out the water in which the coconut is and keep aside.

Keep a pan on the fire with the sugar, a little of the water (about 6-7 tablespoons) and the coconut strips. Cook on a slow fire, stirring with a wooden spoon all the time till it thickens and leaves the sides of the vessels.

Working quickly, spread a spoonful of the sweet onto the small sheets of paper with a fork. Leave till it hardens. Store in an airtight container.

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