Follow these steps for perfect results
dark molasses
sugar
freshly grated nutmeg
freshly grated
freshly grated coconut
freshly grated
shortening or butter
Heat the molasses in a heavy saucepan over medium heat.
Stir in the sugar and cook until dissolved, about 2 minutes.
Add the nutmeg and coconut, stirring constantly.
Continue cooking until the mixture becomes stiff and the coconut is cooked through, approximately 20-25 minutes.
Remove the saucepan from the heat.
Grease a baking sheet with shortening or butter.
Form the mixture into 1 1/2-inch balls.
Place the balls on the prepared baking sheet.
Allow the Tooloom to cool completely.
Expert advice for the best results
Ensure the coconut is finely grated for best texture.
Greasing the baking sheet well is crucial to prevent sticking.
Everything you need to know before you start
10 minutes
Can be made a day in advance.
Serve on a decorative plate or in small paper cups.
Serve at room temperature.
Pair with a cup of tea or coffee.
The spice in the tea complements the nutmeg.
Discover the story behind this recipe
A traditional treat often made during holidays and special occasions.
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