Kashata is the ultimate East-African treat! It is sweet, delicious, and loved by kids and adults alike!
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I know that you will love my Kashata recipe but before I get more words out, check out my vibibi, mahamri or collection of world cuisine recipes.
what is Kashata?
Kashata is a traditional East-African no-bake sweet very similar to the Indian coconut burfi, that is made by heating sugar and water to a syrup, which is then combined with other ingredients such as coconuts or peanuts. The cooked mixture is then cooled and cut out into sweets.
It is popular in African countries such as Kenya and Tanzania, particularly around coastal towns such as Mombasa, and is normally served as a snack or for dessert. Traditionally, freshly grated coconut was used to make Kashata but most people use desiccated coconut nowadays.
Growing up in Kenya, Kashata was along with Mabuyu, one of my absolute favourite candies to eat. It was so popular, almost every local Kiosk had them in stock and this still holds today. Not only is it loved as a snack or sweet treat by the children, but the adults also love to have it alongside some tea (chai) and coffee (kahawa).
useful tips when making Kashata
- Make sure to get rid of any coconut shells as these can be unpleasant to bite into, should you grate your own coconut.
- Use vanilla extract if you do not have cardamon powder. Whole cardamon seeds are also okay to use, just make sure to remove them before allowing your Kashata to cool.
- Allow the sugar syrup to cook properly to a one-string consistency, before adding in the grated coconut. What this means is that the sugar syrup should be able to stretch to one string when stretched between the fingers.
- The key to good Kashata is cooking at low heat once you have added all your ingredients.
- Should your Kashata be too soft to cut, please do not panic. Simply reheat it for a few more minutes to allow any excess moisture to evaporate. Similarly, return it to the heat if too firm and crumbling, and reheat it along with two tablespoons of water.
how to store
Make sure to store your Kashata in airtight jars to prevent it from getting soggy. Stored properly in suitable jars, it will keep for up to 8 months (sometimes even longer).
try these other East-African Recipes
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Kashata
Equipment
Ingredients
- 1⅓ cups sugar
- 1 cup water
- 2 cups grated or desiccated coconut
- ½ teaspoon cardamon powder (use more if preferred)
- 1-3 drops red food colour (or ½ teaspoon food colouring powder - use more if preferred)
Instructions
- Add the water and sugar to a heavy-bottomed saucepan or pot. Stir until the sugar dissolves. Allow the sugar to boil to a syrup (test whether it is ready by spooning a small amount to a plate, allowing it to cool enough so you can touch it, and stretch it between your fingers. It should form a single string).
- Add the food colour, cardamon powder, grated or desiccated coconut, and combine. Reduce the heat to a low and cook for about 5-10 minutes, or until most of the liquid has evaporated and the Kashata has formed into a homogenous mass.
- Transfer the mass to a greased plate or to a piece of parchment paper and spread it out so it has your desired thickness. Allow it to cool slightly to a point where it is still warm.
- While the Kashata is still warm, use a knife to lightly make cut marks on the surface, without cutting all the way through. This will show you where to cut once it has cooled.
- Once cooled, cut it to your desired shapes and serve it as a snack or dessert. Alternatively, store it in airtight jars for later.
Notes
- Should you grate your own coconut, make sure to get rid of any coconut shells as these can be unpleasant to bite into.
- Allow the sugar syrup to cook properly to a one-string consistency, before adding in the grated coconut so your Kashata binds properly. What this means is that when you stretch the sugar syrup between your fingers, it should be able to stretch to one string.
- Use vanilla extract if you do not have cardamon powder. Whole cardamon seeds are also okay to use, just make sure to remove them before allowing your Kashata to cool.
- The key to good Kashata is cooking at low heat once you have added all your ingredients.
- Should your Kashata be too soft to cut, please do not panic. Simply reheat it for a few more minutes to allow any excess moisture to evaporate. Similarly, return it to the heat if too firm and crumbling, and reheat it along with two tablespoons of water.
Susan
Love it kabisaaaa…..
Kate Hahnel
Thank you!!
Paula
This one is amust try!!! My childhoood i missss it😋
Kate Hahnel
Thank you! It takes me back as well, and I hope I get to make them again soon!