Preparation info

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Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

The consistency of this dessert is something like a stiff candy bar. The addition of cloves makes it pleasantly aromatic and spicy.


  • 2 cups all-purpose flour
  • 1 cup ghee
  • 1 cup sugar
  • ½ (12-ounce) can sweetened condensed milk
  • teaspoon ground cloves
  • teaspoon ground ginger
  • teaspoon ground cardamom


  1. Grease a 9 × 12 baking sheet and set aside.
  2. Mix the flour with enough water to form a stiff dough, about ¾ cup. Roll out the dough ⅛ inch thick and cut into 1-inch-wide strips.
  3. Heat cup of the ghee in a frying pan and add the dough strips. Fry until golden brown. Remove and drain on a plate lined with paper towels. Once cool, place the strips in a food processor and grind to the consistency of flour.
  4. Combine the sugar and 1 cup of water in a deep saucepan and simmer until the sugar reaches thread stage, when a candy thermometer inserted into the mixture registers 215°F. (Test by dropping some syrup in cold water; if it becomes threadlike, it is ready.)
  5. Add the condensed milk, cloves, ginger, cardamom, and remaining cup of ghee. Add the ground flour mixture and beat well. When thoroughly combined, spread onto the prepared baking sheet, cool, and cut into 12 equal squares. Store in an airtight container for up to one week.