مربى جوز الهند

We place 1 cup of sugar in a saucepan or pot over heat.

We add 1/3 cup of water to the sugar.

We add 1 tablespoon of glucose syrup, white honey, or dessert syrup.

We let the mixture simmer over medium heat until the sugar dissolves and begins to boil.

After it starts boiling, we let it boil for exactly 2 minutes.

We check if the syrup is ready by taking a small drop on the edge of a spoon and rubbing it between our fingers; it should feel like a continuous thread.

We add a pinch or packet of vanilla and stir.

We add 1 cup of shredded coconut using the same measuring cup as for the sugar.

We stir the coconut well into the syrup and turn off the heat.

If the mixture seems too soft, we gradually add another spoonful of coconut until it thickens.

We pour the mixture directly into a lightly oiled tray or mold.

We press the mixture firmly into the tray using a spatula or by hand.

We add raisins or nuts on top.

We press the raisins or nuts in firmly using a spatula, hand, or plastic bag to ensure they stick.

We leave it uncovered at room temperature for 2 to 4 hours until it dries and sets.

We cut it into our preferred size, large or small, carefully so it doesn’t crumble.