How to Make Super Quick Homemade Indian Coconut Dessert
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Award-winning Indian Coconut Dessert. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Indian Coconut Dessert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indian Coconut Dessert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can have Indian Coconut Dessert using 6 ingredients and 8 steps. Here is how you cook that.
These Indian desserts have tons of calories packed into each piece. But just one is enough to completely satisfy! If you ever get a coconut, definitely give these a try.
Patience is the key word in making Indian desserts. It's important to slowly boil to prevent scalding. The water content of the milk should be slowly boiled off; as long as this step is done right, these should have a long shelf life. Recipe by Guri
Ingredients and spices that need to be Get to make Indian Coconut Dessert:
- 1 cup Coconut
- 1 can Condensed milk
- 100 ml Milk
- 4 tbsp Your choice of nuts (cashews, almonds, pistachios, etc.)
- 20 Saffron (optional)
- 1 Sugar
Steps to make Indian Coconut Dessert
- Slowly heat 1/2 cup or more of the condensed milk in a pan, and simmer until it thickens. This step requires a lot of patience. Carefully boil off the water content without scalding.
- Roast the nuts. Feel free to use your choice of nuts.
- Next, crush the nuts as shown.
- Put the saffron into a small amount of milk to draw out the color. Once the milk is colored, remove the saffron, add the milk to the pan from Step 1, and continue to slowly boil off the water content.
- Dry roast the shredded coconut. This should also be done slowly to prevent burning.
- Roast until the coconut is flaky and dry, and browns to the color shown.
- Once the milk from Step 1 has completely thickened, add the nuts and the coconut from Steps 3 and 6, then cool. Add sugar to taste.
- Pour into molds of your choice (I used a plastic tray, since it's easy to break the pieces), or pour into a tray. Sprinkle with nuts, then chill in the refrigerator until it sets, then serve.
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So that is going to wrap this up for this special food Recipe of Any-night-of-the-week Indian Coconut Dessert. Thank you very much for your time. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!