Now that the coconut has won its title back as a tree, you may want to try out some coconut recipes.
Good news! Coconut may soon be declared as the state tree of Goa.
Earlier, it was classified as a palm tree in Goa, due to which it was prone to indiscriminate felling.
But just this week, the Goa Cabinet has approved an amendment to re-classify coconut as a tree.
Moreover, it has also been resolved to declare coconut as the state tree.
On that note, here are some recipes that you can try over the weekend.
Coconut Ice Squares
- 2 cups freshly grated coconut/ desiccated coconut
- 2 cups sugar (powdered)
- 2 cups milk
- Rose essence
- Food colour (preferably pink)
- Heat milk in a pan.
- Add sugar in the pan and keep stirring till it dissolves. Add grated coconut and stir well.
- Reduce the flame and keep stirring till the mixture thickens.
- Remove from flame. Add few drops of rose essence.
- At this point, you can make two equal batches of this mixture and add food colour to just one batch to get a layered effect. Let it cool.
- Take a flat-bottom plate and grease it with butter/ghee.
- Pour the mixture on the plate and even it out with the back of a greased spoon. You can sprinkle icing sugar on top.
- If you are using two batches, first pour the mixture without the food colour and then pour the coloured batch over it.
- Allow to set for a few hours by refrigerating it.
- Once it has cooled, remove it, cut into small squares and serve.
Coconut Payesh by Surupa Sengupta
- 1/2 litre milk (doubled toned)
- 4 to 5 tbsp of basmati rice
- 200 gm condensed milk
- 1/4 cup desiccated coconut
For garnish (optional)
- Few slices of cherries and apple
- 3 to 4 almonds
- Bring milk to boil.
- Add washed rice and simmer the flame.
- Cook for 5 to 6 minutes stirring occasionally so that the rice doesn't crumble or stick to the bottom.
- Switch off the gas and let it rest for half an hour.
- Switch on the flame and stir for few minutes.
- At this stage add condensed milk and cook for 5 minutes stirring continuously.
- Remove from gas and add the desiccated coconut. Mix well with the payasam and allow it to cool.
- When it comes to room temperature refrigerate it.
- Garnish with few chopped almonds, cherries and sliced apple.
- Serve cold.
- 2 full cups of freshly grated coconut
- 1 1/2 tbsp clarified butter (ghee)
- 1 1/4 cup sugar
- 1 cardamom (elaichi), crushed
- Heat the clarified butter (ghee) in a pan on a medium flame.
- Add the grated coconuts and sauté for 2 minutes.
- Now add sugar stir the mixture till the sugar melts.
- Keep stirring and cook till all the moisture gets absorbed and the mixture forms a lump. (It will take 6-7 minutes).
- Switch off the flame. Add crushed cardamom and mix well.
- Now grease any plate or tray with ghee and transfer the coconut mixture on it.
- Spread it evenly and let it cool.
- Cut it into square shapes or any shape of your choice with a knife.
- Your quick, easy and tasty Coconut Barfi is ready!
- You can store it in air tight container for up to 2 weeks.
- Adjust the sugar quantity according to your taste.
- Cook on a medium flame otherwise the coconut will not get cooked properly or may get burnt.
- If you want pure white barfi then scrape off the brown part of coconut before grating.
- I scraped off the brown part gave it a quick go in the mixer.
- I avoid using a grater as it takes a lot of effort and time.
- You can garnish the barfi with your choice of dry fruits like almonds, pistachios etc.
Dear Readers, you can share your special coconut recipes with us.
E-mail the recipes and a picture of the dish, if you have one, to email@example.com (subject: Christmas Recipes) with your NAME and HOMETOWN, and we'll feature the best ones right here on Rediff.com.