Kashata is a popular sweet all along the East African coast. In Somalia, we call it kashato or gashato. In Kenya and Tanzania, it is called kashata ya nazi na maziwa (coconut and milk kashata).
There are many variations of kashata. Some use coconut with milk or sugar syrup; others are made of milk and sugar. They have one thing in common – they are all delicious!
250g fine desiccated coconut
100g fine desiccated coconut (keep aside to coat the sweet)
395g can of sweet condensed milk
1 tsp ground cardamom
1 tsp ground pistachio (or any other kind of nut)
A few strands of pistachio
1. Soak the pistachio in a tablespoon of milk and let it sit for about 30 minutes to infuse
2. Mix all the ingredients together and cook over low heat for about five minutes.
3. Cool and shape into small balls.
4. Roll the balls one by one in the desiccated coconut.
We usually serve this sweet with strong black coffee. Enjoy!