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Sweet side story

Coconut adds an instant zing to any dish as these quick gun recipes reveal


COCONUTS CAN make exciting dishes, besides adding value to chutneys and pulaos. Avial, for instance, is the best thing to happen to man. Eat it raw, make a stand-alone chutney to go with idli, dosa or rice, or extract milk for any biryani or bagara dish, its flavour undoubtedly enhances the taste. For those who have a sweet tooth, here is the sweet touch. Try out these easy-to-make coconut sweets for your loved ones. Coconut laddu

Ingredients:

Coconut (grated) - 4
Sugar - 200 gms
Jaggery - 200 gms
Almonds (chopped) - 1 tbsp
Pistachios (chopped) - 1 tbsp

Method: Melt sugar and jaggery together. Add in the grated coconut with chopped almonds and chopped pistachios. Cook the mixture till it becomes thick enough to be moulded. Make laddus of the above mixture and serve.

Phirnee

Ingredients:

Milk - 250 ml
Coconut milk - 100 ml
Rice (raw) - 50 gms
Sugar - 50 gms

Method: Soak the rice in water for one hour and then grind it to a paste. Boil the milk, add sugar and coconut milk with the rice paste. Cook till the mixture becomes thick. Strain it to avoid any lump formation and the Phirnee is ready. Serve cold garnished with chopped pistachios and silver leaves.

Kheer

Ingredients:
Rice (raw) - 50 gms
Milk - ltr
Coconut (grated) - 50 gms
Sugar - 100 gms

Dry fruits (cashewnuts, almonds, pistachios, raisins) - 2 tbsp

Method: Boil the rice in milk till it gets cooked. Add the grated coconut with sugar, and again cook it for 10 minutes. Mix the dry fruits. And the kheer is ready.

Halwa

Ingredients:

Coconut (fresh and grated) - 4
Milk - 1 ltr
Sugar - 200 gms
Khoya - 100 gms
Ghee - 100 gms

Method: Boil the grated coconut with milk and then simmer till the milk reduces to 75 per cent of its original volume. Add the sugar, with khoya and ghee, and cook it for five minutes continuously stirring the mixture. The halwa is ready to be served hot, garnished with grated coconut and fried dry fruits.

The writer is Executive Chef at ITC Hotel Kakatiya Sheraton and Towers

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