Coconut Powder Recipes

                                                                                                                                                                                             

Coconut powder is mainly used as ingredient 

while preparing Coconut Burfi , Coconut Biscuits, Coconut Ladoo, Coconut Soup , Coconut Milk, Vegetable Kurma, Sambar , Chutney , Rice Pudding , Keerai Poriyal,Coconut Chocolate and in bakery products Pudding

 

1.Coconut Burfi.

This recipe is made with coconut powder combined with a cardamom flavored sugar syrup. This is a scrumptious dessert or snack.

Makes 24 to 30 pieces.

Ingredients:

• 1 cup heavy cream or whipping cream
• 1 cup sugar
• 1 cup dry milk powder
• 1/2 cup coconut powder
• 1/2 cup grounded walnut
• 1/4 teaspoon cardamom powder

Method

1. Grease an 8-inch round or square plate and set aside.
2. Boil the heavy cream on medium-high heat.
3. After milk comes to a boil, turn the heat down to low-medium heat.
4. Add the sugar and Stir so sugar is dissolve.
5. Let it simmer six to seven minutes making sure to stir frequently. The milk syrup should heat until 230 degrees on candy thermometer or one thread.
6. Add the milk powder and mix well. Stir for about two to three minutes on medium heat or until the mixture should start leaving the pan.
7. Turn off the heat and add cardamom powder, coconut powder and ground walnut and mix well.
8. Spread on a greased plate about 1/2 inch thick and let it cool for about an hour. Cut the burfis in square or diamond shapes, or any desired shape.

Tips:
If sugar syrup heats to above 230 degrees, the burfee will be dry. If the syrup is not thick enough, the burfi will take longer to cook with dry milk powder, making the burfee chewy like taffy.

For Video Click the below  link
http://www.manjulaskitchen.com/coconut-burfi/

2. Coconut Biscuit 

These coconut biscuits are simple, tasty and easy on the budget. They are perfect for kids to cook and made from simple pantry ingredients.

Ingredients:

• 1 cup self-raising flour
• 1 cup desiccated coconut
• 1 cup sugar
• 1 egg, lightly beaten
• 125g butter, melted

Method:

Preheat oven to 180°C or 160°C fan-forced. Line two baking trays with baking paper and set aside.
In a bowl, sift the flour and stir in the coconut and sugar to combine.
Mix in the egg and then melted butter until all ingredients are moist.
Roll tablespoon-sized balls of the mixture and place on baking tray, spaced well apart.
Bake for 12 mins. Remove from the oven and leave to cool on the baking tray for 5 mins. Transfer to a wire rack to cool further.

Notes:

• These biscuits keep really well and are still crunchy and delicious the next day.
• To make these appealing to children you can press Smarties into them before they cool.
• These biscuits really spread as they are baking; make sure you leave plenty of room on the trays.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.   

3. Coconut Kulfi

 

Coconut Kulfi is a great take on the traditional kulfi. If you love coconuts, then this recipe is a must try.
Ingredients:

• Coconut Milk – 400 ml(first pressed milk)
• Condensed milk – 150 ml
• Corn flour – 2 tbsp
• Almond powder – 2 tbsp(heaped)
• Desiccated coconut – 2 tbsp(heaped)
• Desiccated coconut mixed with sugar – for garnishing

Method

1. In a pan add condensed milk on medium flame.
2. Add coconut milk and let it simmer for 10-12 minutes. You can see the coconut milk coming together with condensed milk.
3. Now add a little water to corn flour and mix it without any lumps.
4. Pour this corn flour mix to the boiling mixture. Keep stirring for another 5 minutes. You can actually see the mixture thickening.
5. Now remove from flame and add almond powder and desiccated coconut. Let the mixture cool to room temperature.
6. Once cooled down, pour this mixture into kulfi moulds and let it set in refrigerator for couple of hours.
7. Unmould the kulfi and roll it in the desiccated coconut mixed with powdered sugar and serve immediately.
8. Chilled coconut kulfi is ready.

 4.Keerai Poriyal South Indian Recipe | Amaranth Stir Fry | How to make Thotakura Fry

Keerai Poriyal South Indian Recipe | Amaranth Stir Fry | How to make Thotakura Fry

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Keerai Poriyal South Indian Recipe is a healthy, quick and simple preparation of amaranth leaves with garlic and coconut.

posted by: Padma

Recipe type: Side Dish

Cuisine: Indian (South Indian)

Serves: 2 to 3

Ingredients

• 1 Tablespoon oil
• 3 to 4 red chilies or to taste
• ½ teaspoon mustard seeds
• 1 teaspoon Cumin seeds
• 1 Onion, finely chopped
• 2 green chillies, slit lengthwise
• 8 to 10 garlic flakes, peeled
• A sprig of Curry leaves
• 3 cups of fresh amaranth greens with tender stems, wash, remove fibre from stems & finely chop (Thandu keerai or Thotakura)
• ¼ teaspoon Turmeric powder
• Salt to taste
• ¼ cup grated fresh Coconut

Directions

1. Heat oil in a deep pan over medium heat. Add broken red chilies, mustard seeds and cumin seeds.
2. Once mustard seeds pop up, add chopped onions, slit green chillies, peeled garlic and curry leaves.
3. Sauté till the onions turn translucent.
4. Now add only the chopped stem part of the amaranth greens, salt, turmeric powder and mix well.
5. Close with a lid and cook for 2 to 3 minutes.
6. Now add chopped leaves part of the amaranth greens.
7. Close with a lid and cook on medium high heat for for 5 to 6 minutes.
8. Open the lid and stir fry till all the water evaporates.
9. Finally sprinkle grated coconut, mix well and turn off the heat.
10. Serve with hot rice or as a side to sambar or rasam.

5.Coconut Cauliflower Indian "Rice" Pudding

Ingredients

• 1 cup riced cauliflower (you can do this by adding cauliflower to your blender until fine like rice)
• 1/2 cup dairy-free milk (coconut milk will make it more rich or you can opt for almond milk)
• 2 organic egg whites
• 1/4 cup unsweetened shredded coconut
• 1 tsp turmeric powder
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp dried ginger
• Raw honey or stevia to taste
• Pinch sea salt
• Cracked pepper
• Options: Top with St. Francis Herb Farm Organic Ghee. If you want to boost the protein count feel free to add in 1 tbsp of cold-soluble collagen from Great Lakes (green bottle) or hemp hearts for a vegan protein alternative.

Instructions

1. Add 1 cup of cauliflower rice to pot over medium heat.
2. Add in the remaining ingredients and mix for 5 minutes, then turn to low and mix until mixture has thickened.
3. Sprinkle at the end with coconut flakes.
4. Option: Top with 1 tsp of St. Francis Herb Farm Organic Ghee.

6. Coconut Ladoo 

Coconut ladoo

Prep time:  5 mins
Cook time:  8 mins
Total time:  15 mins

Serves: 12 serving.

Delicious sweet made with just 4 ingredients.coconut, condensed milk, cardamom and vanilla extract

Ingredients

• 2 ½ cup Desiccated coconut (medium)
• 14 oz can of sweetened condensed milk
• 3 cardamom pods
• ¼ teaspoon vanilla extract
• Oil for brushing the hand
  

Instructions

1. In thick bottomed pan add condensed milk and heat it in a slow medium fire.
   
2. To this add 2 cups of desiccated coconut.
   
3. Mix well and when it starts leaving from the sides, add vanilla extract and cardamom powder.
   
4. When it slightly cool down brush your hands with oil and make a lemon sized balls out of it. Place it in a bowl with ½ cup of desiccated and rolls it twice so that coconut sticks uniformly.
   
5. Keep in an air tight container and refrigerate it will good for a week.
   

7. Coconut Soup 

 

Indian Coconut Soup

Recipe type: Soup

Cuisine: Indian

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

Serves: 8

Ingredients

• 1 tbsp unsalted butter
• ½ cup shredded coconut
• 1 tsp ground cardamom
• 4 tbsp honey
• 14 oz can of coconut milk
• 2 cups of milk
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 pinch of salt

Instructions

1. know… It’s a bit sweet, and strange (in a good way) to say the least, and that’s what makes this one pretty exciting. Think of it as a soup dessert, and a perfect way to end a meal. I also thought that this would be great served chilled (and it was), and blended up with some ice, almost like a Mexican horchata.
2. This is super easy to make and can be served immediately.
3. Start by heating a sauce pan on medium heat. Add in the butter, and let it melt.
4. Once melted, add in the shredded coconut, and give it a good stir with a wooden spoon. Keep stirring it around for about 4 minutes or so.
5. Next add in the cardamon, cinnamon, and nutmeg, and give another good stir. Lightly toast all of this for about a minute, then pour in the coconut milk, and regular milk. Throw in the pinch of salt, stir, and reduce the heat to a simmer, cooking for about 20 minutes.
6. Now you are ready to serve.
7. Ladle in the Indian coconut soup into a small soup bowl, and dig in.

 

8.Coconut Milk 

how to make coconut milk - homemade coconut milk recipe - makes

prep time

25 mins

total time

25 mins

how to make coconut milk - preparing homemade coconut milk from scratch with fresh mature coconut

author: dassana

cuisine: south indian

ingredients (measuring cup used, 1 cup = 250 ml)

• 2 & ½ cups grated fresh coconut or unsweetened shredded coconut - see notes below
• 3 to 4 cups water at room temperature

how to make the recipe:

1. take all the grated coconut in a blender jar.
2. add the 1 cup water and blend on high till the coconut is ground well.
3. strain in a cheesecloth/muslin or a fine sieve and collect the first extract in a bowl or pan.
4. this is the thick coconut milk or the first extract.
5. then collect and put back the coconut residue into the blender.
6. add 1 to 1.5 cups water and blend again.
7. strain and collect this coconut milk in another bowl.
8. this is the thin coconut milk or the second extract.
9. put back the coconut gratings again in the blender.
10. add 1 to 1.5 cups water and blend again.
11. this is thinnest coconut milk or the third extract.
12. strain for the third time and collect the third coconut milk in the bowl in which the second thin coconut milk is extracted.
13. you can also keep the third extract separate.
14. so the fresh coconut milk is ready. use it fresh in your cooking.
15. you can also refrigerate and use the coconut milk later.
    

 

9.Vegetable Kurma 

hotel style veg korma recipe

print

prep time

20 mins

cook time

40 mins

total time

1 hour

hotel style vegetable korma recipe - delicious south indian kurma made with mixed veggies.

author: dassana

recipe type: main

cuisine: south indian, tamil

serves: 4-5

ingredients (measuring cup used, 1 cup = 250 ml)

for ground paste:

• 5 tbsp desiccated coconut or fresh coconut
• 12 to 15 cashews/kaju, blanched
• 2 tsp poppy seeds/khus khus (optional)
• ½ tbsp roasted chana dal
• ½ tbsp coriander seeds/sabut dhania
• 1 tsp fennel seeds/saunf
• ½ tsp cumin seeds/jeera
• 3 cloves/lavang
• 2 green cardamoms/chotti elaichi
• 4 to 5 black peppercorns/sabut kali mirch
• 1 marathi moggu/kopak (optional)
• a small tiny piece of stone flower/pathar phool (optional)
• 2 green chilies/hari mirch, chopped
• 3 to 4 medium sized garlic, chopped or 1 to 1.5 tsp chopped garlic/lahsun
• ¾ inch ginger, chopped or 1.5 tsp chopped ginger/adrak
• ½ cup water for grinding or add as required

veggies for kurma:

• 1 to 1.25 cups medium sized cauliflower florets/gobi
• ¾ cup diced potatoes or 1 medium potato, diced
• ⅓ cup green peas/matar, fresh/frozen
• ¼ cup french beans, or 7 to 8 french beans, chopped
• ½ cup chopped carrots or 1 medium carrot, chopped

other ingredients:

• 2 tbsp oil
• ⅓ cup finely chopped onion or 1 medium sized onion, finely chopped
• ⅓ cup chopped tomatoes or 1 medium tomato, chopped
• 7 to 8 curry leaves/kadi patta
• ¼ tsp turmeric powder/haldi
• ½ tsp red chili powder/lal mirch powder
• 2 tbsp fresh yogurt/dahi/curd (optional)
• 1.25 cups water. for slightly thin gravy, add 1.5 cups water
• salt as required
• 2 to 3 tbsp chopped coriander leaves/dhania patta

how to make the recipe:

prepping:

1. soak 12 to 15 cashews in hot water for 20 to 30 minutes. later drain and keep aside.
2. rinse and soak 1 to 1.25 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. this step is optional and only to get rid of any insects or worms in the cauliflower. after blanching the cauliflower, drain them and keep aside.
3. rinse, peel and chop the rest of the veggies.
4. add the the ingredients mentioned under 'for ground paste' in a in a wet grinder jar.
5. pour ½ cup water and grind to a smooth fine paste. keep aside.

preparing korma:

1. heat 2 tbsp oil. add the chopped onions.
2. stir and saute till the onions turn translucent or a light brown. add 7 to 8 curry leaves and stir.
3. next add the chopped tomatoes, ¼ tsp turmeric powder and ½ tsp red chili powder.
4. stir and saute for 2 to 3 minutes.
5. add the ground paste. stir and mix well.
6. saute stirring often for 4 to 5 minutes on a low to medium flame.
7. then add 2 tbsp fresh curd/yogurt. if you want, you can skip yogurt too.
8. mix the curd very well with the rest of the masala.
9. add the chopped mix veggies. stir and saute for 1 to 2 minutes.
10. then add 1.25 cups water. for slightly thin gravy you can add 1.5 cups water. if cooking in a pan, then add 1.5 to 2 cups of water. stir well.
11. season with salt as per taste.
12. pressure cook for 2 whistles or for 9 to 10 minutes.
13. when the pressure settles down on its own, open the lid. if you find the gravy to be thin, then you can simmer for some more minutes. if the gravy looks thick, then add some water and simmer for a few more minutes. the consistency should be medium - neither thin nor thick.
14. add 2 to 3 tbsp chopped coriander leaves. stir.
15. serve hotel style veg korma with pooris or chapatis.

10. Coconut and nut pastries 

Holi was one of the busiest times in my grandma’s house. I remember how lunch and sometimes dinner was cooked early so that the latter part of the day could be spent making gujiya and other savoury things. It may look quick, but we are talking hundreds of such homemade pastries, so it was a lot of work. The neighbourhood were given boxes full of these as a token gift and since these last for almost a week if stored properly, we always had lots of them left for a snack after the festival had winded up.

Makes

15

Preparation

1hr

Cooking

45min

Skill level

Ingredients

• ¼ cup ghee
• ¼ cup desiccated coconut
• ⅓ cup crushed nuts, such as almonds and cashews
• 2 tbsp melon seeds (optional)
• ⅓ cup raisins
• 120 g mava or khoya, grated when cold (see note)
• ½ tsp ground cardamom
• 110 g (½ cup) caster sugar
• 1 tbsp plain flour
• 1½ tbsp water
• vegetable oil, to deep-fry
• thandai (spiced milk), to serve (optional)

Gujiya pastry

• 225 g (1½ cups) plain flour
• ¼ cup ghee, melted
• ¼ cup shortening, softened
• 125 ml (½ cup) warm water

Cardamom syrup

• 55 g (¼ cup) caster sugar
• 60 ml (¼ cup) water
• ⅛ tsp ground cardamom

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 30 minutes
Cooling time 1 hour

To make the filling, in a kadhai or heavy-based saucepan, heat 1 tbsp ghee over low heat. Add the desiccated coconut and toast for 2­–3 minutes or until you smell a nice aroma. Transfer to a large bowl. Melt another 1 tbsp ghee, add the nuts and melon seeds, and cook for 2–3 minutes or until toasted. Transfer to the bowl. Reduce the heat to very low, add another 1 tbsp ghee and the grated mava, and cook until the mava loosens and becomes runny – you will need to continuously stir, so that it does not stick to the bottom. Note – If you see a lot of fat oozing out of the mava, try to skim off as much as you can. Once the mava starts to clump, transfer to the bowl. Remove from heat and cool completely. Once cold, add the cardamom and sugar, and combine well. Set aside or refrigerate until needed.
To make the pastry, sift the flour into a bowl. Add the ghee, then the shortening, 1 tbsp at a time, and rubbing it into the flour with your fingers. While doing so, try to make a ball; if the flour mixture clumps together and does not break when you drop it, stop adding the shortening. Gradually stir in the water until it comes together. Knead for 2-3 minutes, cover with a clean damp cloth (very important) and set aside to rest for 30 minutes.
To make the glue, in a small bowl, combine the 1 tbsp flour and 1½ tbsp water. It should not be lumpy. Set aside.
To make the gujiya, divide the pastry into 15 portions and keep them covered with the damp cloth. Roll each portion between your palms into a smooth ball, then roll out to a 7 cm circle. Dip a finger into the glue and spread around the edge of a circle. Place the circle in your palm and pinch an edge in such a way that one of the ends is closed to form a semi circle. Spoon in 1 tbsp filling and enclose the edges to form a crescent shape and seal so that there is a border around the filling. Make sure the edges are completely sealed and you haven’t overstuffed the gujiya or the filling will ooze out while frying. Leave as is or use the back of a fork or ravioli cutter to make a pretty edge. I used my hands to pinch the pastry and pleat the edges. Place on a plate and cover with a damp cloth. Repeat with the remaining pastry and filling.
Fill a kadhai or large, deep saucepan one-third full with vegetable oil and heat over low heat – the oil is at the right temperature when you put a little dough in and it comes up slowly to the surface without sizzling away. Slow frying is important for the dough to cook completely inside and turn crispy and light golden outside. Fry the gujiyas, 4–5 at a time, turning all around, for 6–8 minutes or until golden. Transfer to a wire rack and set aside to cool slightly.
Meanwhile, to make the syrup, bring the sugar and water to a boil and cook for 1 minute. Add the cardamom and stir well.
Brush the syrup all over the gujiyas while they are warm.
Serve the gujiyas at room temperature with spiced milk, if desired. To freeze, cool completely and store in airtight container.