Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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raskara an Indian sweet based on coconut. A mixture of sugar and coconut is cooked gently in a little ghee until it forms a sticky paste. Bengali raskara is flavoured with black pepper and a tiny quantity of raw camphor; that from Uttar Pradesh uses the more common Indian flavourings of rosewater and cardamom. Raskara is much used as a filling for other sweets, or is sprinkled on puffed rice as a breakfast dish.