Dhodal (coconut halwa)

Ingredients:

Kolukattai

Ingredients:
Rice flour 1 cup
l Water 1 1/4 cup

For the coconut filling:
l Freshly grated coconut 1cup
l Grated white jaggery 1cup
l Cardamom powder a little
l Roasted Gram Powder 1tablespoon


How to make / Method
Preparing the coconut filling / Puranam:
1. Grate white portion of fresh coconut.
2. Put the grated coconut in a mixer and run it with a dry grinding blade for fine & even
grinding.
3. Mix grated jaggery to this and heat it in a pan, stirring regularly till the jaggery melts
completely.
4. When the mixture becomes thick, add roasted Dhal Powder and cardamom powder.
5. Remove from the fire and allow it to cool before using it in the Kozhukattai.
Preparing rice covering:
1. Heat water in a heavy Kadai with salt and oil
2. When it starts to boil, reduce the flame and pour the rice flour in the center in a heap.
3. Insert a ladle (spoon) and close the Kadai with a lid leaving a little gap where you
have placed the ladle.
4. Cook in reduced flame for about 10 minutes
5. Switch off the stove and then quickly stir the dough taking care to avoid forming
lumps.
6. Allow the dough the become lukewarm.
7. Knead the dough well using a little water for help (Sprinkle on the dough if necessary)
8. Apply oil to your hands and take out a small amount of dough in your hands (amount
just less than that of Pooris)
9. Make lemon sized balls out of the dough.
10. Using your thumb and forefingers, flatten the edges first and gradually shape it like a cup while carefully turning and pressing with equal pressure on all sides.
11. Keep a little coconut filling inside and fold it to seal well, pressing down to form a plait like design.
12. Arrange a few of these on a greased Idli plate and steam them in a pressure cooker or Idli vessel for 7 to 10 minutes.

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