Text 18910, 100 rader
Skriven 2014-11-03 23:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: indian sweets 197
=========================
 -=> Dale Shipp said to Jim Weller <=-

 DS> And I think that I like all of those that I have tried.  I don't seem
 DS> to recall running into coconut milk in Indian food -- mostly Thai. 

Coconut is more common in Indian food as a solid ingredient,
but there are some areas - Goa (a Christian enclave where
more Portuguese is spoken than any other language - I once
had a meeting with a guy from IBM called Silvio Barbosa and
was astonished to encounter a very dark Indian fellow) for
example - that have fully embraced the coconut in all its
forms, including the milk. I'm guessing that north India
uses less coconut because there are fewer coconut trees.

 DS> Barfi I have heard of but would not recognize, even though I have
 DS> several recipes with that title.  Ditto halwa.

Barfi is often listed on menus, especially in the US, where
cheap lulz are prized, as burfi. It's fudge.

Halwa (pronounced the same as halvah) is the Arabic word
for candy.

Goan coconut ice
categories: candy, dairy, Indian, halwa
servings: 8

1 c semolina
1 c ghee, scant
2 1/2 c sugar
1 c ground cashews
1/2 lb grated coconut
1 c milk
1 Tb butter
1 ts almond essence
1 ts coconut essence
1 ds cochineal or red colour

All the main ingredients have to be mixed together,
you start off by heating the semolina with ghee.
Make sure your flames on the lowest possible flame,
add the sugar and ground cashew.

You can either do this step earlier, thats grind
the coconut and milk together to get coconut milk.
Once your coconut milks ready you can add it to the
mixture.

Now comes an essential part in most Goan sweets,
stirring on a slow flame. Fast flames never get the
desired result, patience is the key.

Keep stirring the mixture, soon you shall see all
the ingredients fusing together. It changes texture.
Its not yet close to done, so change your stirring
hand and go on.

As it thickens the stirring gets tougher, but it's
a good sign, the sweet is getting done. Once you
notice the sweet beginning to leave the sides of
the dish, its time for you to add the cochineal
or red colour.

The trick to getting the right colour is to always
add less, on adding more you can't get the colour
you want back if you put in too much.

Once you add the colour, stir it to check and see
if its enough. Add some more if too pale.

Once thats done add the tablespoon of butter -
don't forget that you still need stir it a little
more. Check the consistency in water, you pour
some normal room temperature in a small bowl. Add
a small ball of the mixture in it, if it hardens
your Coconut Ice is ready.

If the ball is soft, it still needs to be cooked
for some more time.

Add the almond and coconut extract at this time,
and remove the mixture from the dish.

You need to place the mixture on a greased
surface, we use the granite platform itself,
since its stone its cooler enabling faster cooling
of the dish. Once it's out, flatten it, first with
your hand and then with a baton to get an even
surface. Make sure its got the right thickness as
well, that you would like. Give it a little time
for it to cool off and once that's done you can
now cut your coconut ice. We cut it into simple
diamond shapes, which we have for other sweets as
well.

goanfoodrecipes.com

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