Tender Coconut Halwa / Elaneer Halwa

 Tender Coconut Halwa / Elaneer Halwa

Tender Coconut Halwa is a delightful traditional sweet made using tender coconut flakes, corn flour, Ghee, and sugar. Slow-cooked to achieve a soft, rich texture and melt-in-your-mouth .This halwa Infused with the delicate flavor of fresh coconut flavour with balanced sweetness. It is a rich, creamy and delicious and offers a tropical twist to the traditional halwa experience This dessert, it brings authentic taste and comforting indulgence in every bite. Today Is my daughter’s Birthday!  So as a Perfect festive treat I made this Halwa.

 

Ingredients:

Tender coconut water-1 + 1/2 cups

Tender Coconut Pulp/Flesh: \(1/2\) to 1 cup (chopped or blended)

Corn flour-3/4 cup

Water-3/4 cup

Sugar-1 cup

Ghee- 2tbsp +

Cardamom powder-1 tsp

Cashews-few

Method:

1.In a bowl, thoroughly mix the cornflour with 1 cup of the tender coconut water to make a smooth slurry, ensuring there are no lumps.

2.In a thick-bottomed pan, add the sugar and a little water (or just the coconut water) to dissolve it. Bring to a light boil.

 3.Pour in the cornflour slurry, stirring continuously on medium flame to prevent lumps.Thicken

4. Keep stirring until the mixture starts to thicken and becomes translucent/glossy. 

 

5.Add the blended tender coconut pulp and cardamom powder.

6.Add ghee little by little while stirring continuously, until the mixture leaves the sides of the pan and does not stick.

7. Mix in roasted cashews. Transfer to a greased tray, let it cool, and serve.

Tips for Best Results Consistency: The halwa should be thick, glossy, and non-sticky.

 

Coconut Ginger Carrot Soup

 Coconut Ginger Carrot Soup

This incredible Coconut Ginger Carrot Soup is a very healthy and nutritious soup and so easy to make and it is slightly sweet and perfectly spiced flavour. If you love flavours like coconut and ginger, you’re going to love this filling. It is perfect for lunch or dinner.

Ingredients:

Carrot diced- 2 cup.

Ginger finely chopped - 1 tablespoon

Chopped onions- ½ cup

Thick coconut milk-    1/2 cup

Garlic cloves-3

Water/Vegetable stock- 2cups

Salt and pepper to taste

Butter or olive oil-1 tbsp

Toppings:

Some fresh herb like parsley, coriander, mint, dill leaves or thyme for garnish

Method:

1. Heat oil in a saucepan. Add the chopped onions and saute till the onions soften and turn translucent.

2. Add the chopped ginger and saute till the raw aroma of ginger goes away. Then add the chopped carrots. Season with salt as per taste.

3. Mix very well and saute the carrots for a minute. Add 1 cup water and mix very well.

4. Cover the pan with its lid and simmer on a low to medium-low flame till the carrots are tender and softened.

5. Then switch off the flame when the carrots are cooked. Keep the pan aside and let the mixture become warm.

 6. Add everything in a grinder or blender jar. Add ½ cup water and grind or blend to a smooth puree and mix very well.

  

7. Then Pour back the puree into the saucepan and heat. Now add the coconut milk and blend the soup smooth. For a slightly thin consistency, you can add some more water.

8. Add black pepper powder at this stage and mix well. Let the soup simmer for 2 minutes.

9. Carrot Ginger Soup is ready to serve. Pour in soup bowls. Garnish with your favorite toppings

   

Cashew Coconut Burfi

After a break i am back again to celebrate, my daughter's marriage with a sweet recipe. . Thengai Burfi or coconut burfi  is One of the very popular Indian traditional sweet& one of the easiest burfis. It is quite easy to prepare at home as it requires very few ingredients. The taste and the juices that derive from the fresh coconut give the special richness to this delicacy. The cashew nuts add to the taste and richness.

 

Ingredients

Fresh Grated coconut - 1 cup

Sugar - 2 cup

Milk - 1/4 cup

Ghee - 2 tbsp

Cashews - 1 cup

Cardamom powder - 1/4 tsp

 

Method:

1.Soak the cashews in the milk for 1hour. Grate the coconut.Then Grind the cashews with the milk along with scrapped coconut into a smooth paste.

2.Grease a plate and keep aside. Heat a heavy bottomed Kadai add sugar and water mix well till sugar dissolves completely and starts bubbling. Keep stirring continuously, cook till a single string consistency.

3.At this stage add the cashew coconut paste, sugar and ghee. Mix well. Keep stirring continuously on medium flame.

4.Combine and keep stirring till bubbles star forming at the edges. the whole thing will start leaving the sides and start frothing up. Keep stirring, At this stage add ghee.

5.The whole mixture will come together and it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan .

 

6. At this stage add cardamom powder and give a quick stir. Immediately pour into a greased plate. Cool and cut into pieces when slightly warm then store it in airtight container.

Sri Rama Navami Neivedyam

On Chaitra Sukla Navami (the ninth day of the bright half of Chaitra) 'Sree Ramanavami' is celebrated. Sree Rama was born on this day and years later on the same day Rama married Sita.  'Sree Sitarama Kalyana Mahotsavam' (wedding) will be performed in all Sita Rama Temples all over South India. celebrating Sri Ramanavami I star Nine Days of Sundara Kandam ParayanamFrom Prathami thithi  and I complete Sundarakanda Parayanam on Rama Navami

For Sree Ramanavami we offer Payasam ,Neer Moor( Butter milk) and Panakam Panagam ( Sweetened water) are the main naivedyams for the lord. Kosamari (Salad) usingMoong dal, is also prepared.

Panakam:

It is made with jaggery,water,dry ginger powder and lemon juice

Ingredients:

Water –2cups

Grated Jaggery – 3 tbsp

Dry Ginger powder-1tsp

Cardamom Powder –pinch

Lemon Juice-- 1 tbsp

Method

Soak jaggery in 1 1/4 cup water for 15 minutes. Filter it to remove impurities.

Add lemon juice, dry ginger powder, cardamom powder and mix well. Panakam is ready for neivedhyam.

Neer Moor:

Ingredients 
 Curd – 2 table spoons

 water – 2 cups

  Curry leaves 1 twig finely chopped

 A pinch of salt

Method

    Beat the curd well and  add all ingredients.It is ready for Neivdhyam

Rice Coconut Payasam/Kheer

Arisi Thengai Payasam is a traditional payasam which we make during festivals and special occasions as it is very quick and easy to make..This Payasam/Kheer is is an absolutely delicious desert and It is prepared from freshly grated coconut, rice and jaggery. .  It tastes too good with the richness of coconut and with the flavor of cardamom.

 

Ingredients:

    Raw rice- 2 tblspn

    Grated coconut- 1/2 cup

    Grated jaggery - 3/4 cup

    Boiled milk - 1 cup

    Cardamom powder - 11/4 tspn

    Cashew nuts – 6 to 7, broken

    Ghee – 1 tsp

    Water - 2 cup

Method

1.Wash and soak the rice in water for 30 minutes.

2.Drain, and grind along with coconut into a fine paste, adding about ¼ cup of water.

3.Dissolve the jaggery, by heating it with ¼ cup of water, strain to remove impurities. Keep aside.

4.Transfer the ground paste, to a heavy bottom vessel. To this add about 2 cups of water and heat on medium flame.

5.Keep stirring else it will form lumps. Keep stirring and cook until the paste is cooked. The paste will turn semi solid like porridge.

6.At this stage add the jaggery mixture and stir well. Boil on low heat for 3 to 4 minutes.

7.Remove from heat, add the milk and cardamom powder and mix well.

8.In a small frying pan, heat a tsp of ghee and fry the cashew nuts. Add it to the payasam.