Coconut Burfi

coconut burfi has always been my fav, but neva had a chance to try it out before.here's a simple n tasty coconut burfi that u'd jus love.

Ingredients:
Coconut – 1, matured one or 2 cups of scraped coconut shreds
Water – 2 cups
Milk – 2 tablespoon
Sugar – 1-1/2 cups
Cardamoms – 6, finely powdered
Ghee – 3 tablespoons, melted

 Method:
1.Fry the coconut shreds gently in a dry pan over moderate heat to remove the moisture.
2.Boil the water in a wide-mouthed vessel over moderate heat. When the water boils, add the sugar and keep on stirring till the sugar water boils.
3.Add the milk to the boiling sugar syrup to remove the scum and dirt if any and remove them when they come to the surface.
4.When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it. Stir constantly till the coconut and sugar syrup are blended thickly and stickily together.
5.Now add the ghee and cardamom seeds powder. When the mixture looks thick and frothy, remove from the heat and pour into a ghee-smeared plate. Flatten the surface evenly. When cold, cut into squares.

No Bake Chocolate, Oatmeal and Coconut Cookies

When I was searching for a nice coconut recipe, I came across this awesome recipe here. This is the easiest n yummiest cookie I have ever seen n it has become the favorite of my family. Try it out n u'll just love it.

Ingredients:
• 1/4 cup of milk
• 1/4 cup of butter
• 3/4 cup of sugar
• 3 tbsp cocoa powder
• 1/2 tsp vanilla (optional)
• 1 1/2 cups of quick cooking oats
• 3/4 cup of grated coconut

 Method:
1.Bring the milk, butter, sugar and cocoa powder to boil for 2 minutes. Keep it until its bubbling.
2.Remove from heat and add the vanilla essence, oatmeal and coconut; mix thoroughly.
3.Drop spoonfuls onto a aluminum foil or a tray. Cool down & chill it in refrigerator.
Serving chilled gives a heavenly taste.

Special coconut payasam

Ghee – 3 tbsp
Rice – ½ cup
Grated coconut – 1 cup
Rice
1st coconut milk – 1 cp
2nd coconut milk – 1 cup
Cashew paste – 2 tbsp
Sugar /jaggery – 1 cup
Condensed milk (optional)

Cashew nuts

Method:
1. boil the rice(cooked) in the 2nd coconut milk until it becomes very soft.
2. fry the grated coconut in ghee for about 5 mins until it becomes lite brown.
3. add the coconut fried in ghee to the rice n coconut milk mixture let it boil for 3 mins.
4. add jaggery n let it boil for few mins.
5. add the cashew nut paste to it.
6. switch off the stove n add the 1st coconut milk
7. garnish with cashew nuts roasted in ghee n little condensed milk can be added to it
8. Serve hot