Coconut Laddoo

Ingredients

1 tin (400g) - NESTLÉ MILKMAID Sweetened Condensed Milk

350 gm (5 cups) - Fresh Coconut Grated

How to make

1. Keep aside 1 cup of grated coconut, put NESTLÉ MILKMAID Sweetened Condensed

Milk and remaining grated coconut into a thick bottomed kadai and mix well. Heat the

mixture, stirring constantly, so that it does not stick to the bottom of the pan.

2. Once heated, cook on a slow fire till the mixture starts leaving the sides of the kadai

(approx 5 minutes), remove from fire and let it cool.

3. Cool and roll into laddoos with oiled hands. Roll in the reserved grated coconut.

Chana Dal Burfi

Ingredients

1 tsp - Elaichi (Cardamom) Powder

2 tbsp Chopped - Pista

10 Chopped - Badam (Almonds)

1/2 cup - Desiccated Coconut

500ml - Water

100g - Chana Dal (Bengal Gram Dal)

1/2 cup - Ghee

3 cups (450ml) - Milk

1/2 cup(100g) - NESTLÉ MILKMAID Sweetened Condensed Milk

How to make

1. Soak the chana dal in the water and keep aside for 2-3 hrs. Strain off the water & cook

the dal in 2 cups of milk till soft, keep aside to cool. Grind the dal to a coarse paste.

2. Heat ghee in a karahi, add the dal paste and fry stirring continuously till the mixture is

light brown. Add the NESTLÉ MILKMAID Sweetened Condensed Milk and blend into

the mixture, then add the remaining milk and cook till the mixture leaves the sides of the

karahi.

3. Add the desiccated coconut, almonds, pista and elaichi powder and mix well. Remove

from fire and spread in a greased thali. Cool and slice into desired shape.

Coconut Burfi

Ingredients:

Coconut – 4 cups (400 g), dry, finely shredded

Sweetened Condensed Milk – 14oz can (400 g)

Cardamom – ½ tsp, powdered

Butter or Ghee – ½ tsp

Method:

1. In a non-stick pan, on Medium heat, roast Coconut until you get a nice aroma.

Do not brown.

2. Add in Sweetened Condensed Milk and Cardamom.

3. Mix well and continue to cook and stir until the ingredients clump together

(approximately 2 to 3 minutes).

4. Turn off the heat

5. Lightly smear bottom of a flat baking sheet with Butter or Ghee.

6. Pour coconut mixture onto the baking sheet and spread it evenly.

7. Refrigerate for about an hour.

8. Remove from refrigerator and cut into squares or diamond shapes.

9. Store in an air-tight container in the refrigerator.

Tips:

1. Refrigerating the Burfi makes it easier to cut.

2. Burfi tastes the best at room temperature. 3.

Seven Cup Sweet

Ingredients

Serves: 10

2 cup Flour 1 cup grined coconut 1 cup milk 3 cup sugar

Directions

Prep:10min › Cook:30min › Extra time:10min cooling › Ready in:50min

1. Take all the ingredients in a thick bowl . 2. Place it on a sim flame and still well 3. Continue this for 12 to 15 minutes. When the content gets thicken remove from flame and take

it to a place. After cooling it cut in to pieces and serve. And its ready!!

ilaneer sorbet recipe - Tender coconut sorbet

Ilaneer Sorbet recipe

Recipe Cuisine: Indian | Recipe Category: Dessert

Prep Time: 12 Hrs including freezing time | Cook time: 0 mins | Serves: 2

Ingredients

Tender coconut 1/2 cup

Tender coconut water 1 cup

Sugar 1/4 cup

Lemon juice (optional) 1 tblsp

Method

1. First collect the tender coconut water and then cut open the coconut and scoop, collect the tender coconut using a spoon. Do not scrap the yellow part, gently scoop the tender coconut alone.

2. Grind it with coconut water, sugar and lemon juice if desired until smooth. Transfer to a freezer safe box with lid and freeze for 3 hours.

3. Take out every 1 hour after that and grind it smoothly. Repeat this hourly for 5 times minimum for a completely dream soft sorbet.

4. Then again freeze overnight and scoop and serve it the next day.

Notes

o How much ever you grind the sorbet, you get the smooth texture like ice cream. I know

its a messy job, but no other way. (think about the best part, licking it each time )

o I used a fork to dig the sides of the frozen sorbet for breaking it for grinding. You can use any hard thing to do the same. I made very little so for was enough.

o This recipe can be halved to make 3 scoops, like what I did. o I have made this without lemon and tastes great too. Actually I like it without lemon

better as we get the full taste of the tender coconut. o You can make this by churning it in an ice cream maker as per the instructions given

along it.

I freeze the serving bowls too before serving, it keeps the sorbet longer without melting.

Helps in keeping it firm until I picture too .

Quick Coconut Macaroons

Dear Fall, I'm falling in love with you all over again! There’s change in the air and I'm so happy,

and am totally embracing of everything that you’re bringing my way. Thank you for the cooler

weather and for tempting me with a new appetite for Fall foods. For today, Here's my friend

Joanne's coconut macaroon recipe bringing the Fall spirit. They’re a must try!

2 cups finely grated coconut

3/4 cup sweetened condensed milk

Dash of salt

1 tsp pure vanilla extract

1/4 tsp almond extract

Preheat oven to 325 degrees F.

Combine all the ingredients and mix well. Drop by a tablespoon on a greased baking sheet.

Bake for 15 minutes or until golden brown. At this point, if only the corners are brown and

not the top, turn the oven to high broil mode and let it cook for 5 minutes. Keep a close

watch and take it out when it has browned the surface. This way, it would be crispy on the

outside. You could top them with candied cherries or slivered almonds. I like mine plain. Cool

thoroughly and enjoy. This yields about 2 1/2 dozen macaroons. These are such a sweet and

delightful treat. Just the perfect dessert for a little celebration!

Coconut Prawn Curry

Ingredients

500 grams prawn (deveined and headless)

1 onion paste

1 teaspoon ginger paste

3 bay leaves

6 cloves

1 cinnamon

6 cardamom

1 teaspoon turmeric powder (haldi powder)

1 teaspoon red chilli powder

1/2 teaspoon garam masala powder

salt

1 cup coconut milk

2 tablespoon ghee

Directions

1 Smear the prawns with salt and wash well. Then apply some turmeric powder and keep aside

for 5 minutes.

2 Heat half table spoon ghee (clarified butter) in a pan and heat the prawns for a moment.

3 Take out the prawns from the pan and keep aside.

4 Now, add some more Ghee (over 1 tea spoon) and then cloves, cinnamon, bay leaves, and

green cardamoms and heat briefly. Mix the onion paste and stir.

5 Fry on low heat for 2 minutes or till the paste is browned. Add the red chilly powder and

ginger paste. Fry briefly on medium heat till the oil evaporates.

6 Add Coconut Milk and bring to boil and add garam masala powder.

7 Add prawns, then add salt as required and boil for about 2 minutes then switch off the burner.

Add remaining ghee (clarified butter) scattered it all over the curry to garnish and cover the pot.

8 Serve hot with plain rice.