Now that the coconut has won its title back as a tree, you may want to try out some coconut recipes. 

Good news! Coconut may soon be declared as the state tree of Goa.   

Earlier, it was classified as a palm tree in Goa, due to which it was prone to indiscriminate felling.

But just this week, the Goa Cabinet has approved an amendment to re-classify coconut as a tree.

Moreover, it has also been resolved to declare coconut as the state tree. 

On that note, here are some recipes that you can try over the weekend.

Coconut Ice Squares

Ingredients

• 2 cups freshly grated coconut/ desiccated coconut
• 2 cups sugar (powdered)
• 2 cups milk
• Rose essence
• Food colour (preferably pink)

Method:

• Heat milk in a pan.
• Add sugar in the pan and keep stirring till it dissolves. Add grated coconut and stir well.
• Reduce the flame and keep stirring till the mixture thickens.
• Remove from flame. Add few drops of rose essence.
• At this point, you can make two equal batches of this mixture and add food colour to just one batch to get a layered effect. Let it cool.
• Take a flat-bottom plate and grease it with butter/ghee.
• Pour the mixture on the plate and even it out with the back of a greased spoon. You can sprinkle icing sugar on top.
• If you are using two batches, first pour the mixture without the food colour and then pour the coloured batch over it.
• Allow to set for a few hours by refrigerating it.
• Once it has cooled, remove it, cut into small squares and serve.

Coconut Payesh by Surupa Sengupta

Ingredients

• 1/2 litre milk (doubled toned)
• 4 to 5 tbsp of basmati rice
• 200 gm condensed milk
• 1/4 cup desiccated coconut

For garnish (optional)

• Few slices of cherries and apple
• 3 to 4 almonds

Method

• Bring milk to boil.
• Add washed rice and simmer the flame.
• Cook for 5 to 6 minutes stirring occasionally so that the rice doesn't crumble or stick to the bottom.
• Switch off the gas and let it rest for half an hour.
• Switch on the flame and stir for few minutes.
• At this stage add condensed milk and cook for 5 minutes stirring continuously.
• Remove from gas and add the desiccated coconut. Mix well with the payasam and allow it to cool.
• When it comes to room temperature refrigerate it.
• Garnish with few chopped almonds, cherries and sliced apple.
• Serve cold.

Coconut Barfi

Ingredients

• 2 full cups of freshly grated coconut
• 1 1/2 tbsp clarified butter (ghee)
• 1 1/4 cup sugar
• 1 cardamom (elaichi), crushed

Method

• Heat the clarified butter (ghee) in a pan on a medium flame.
• Add the grated coconuts and sauté for 2 minutes.
• Now add sugar stir the mixture till the sugar melts.
• Keep stirring and cook till all the moisture gets absorbed and the mixture forms a lump. (It will take 6-7 minutes).
• Switch off the flame. Add crushed cardamom and mix well.
• Now grease any plate or tray with ghee and transfer the coconut mixture on it.
• Spread it evenly and let it cool.
• Cut it into square shapes or any shape of your choice with a knife.
• Your quick, easy and tasty Coconut Barfi is ready!
• You can store it in air tight container for up to 2 weeks.

Notes

• Adjust the sugar quantity according to your taste.
• Cook on a medium flame otherwise the coconut will not get cooked properly or may get burnt.
• If you want pure white barfi then scrape off the brown part of coconut before grating.
• I scraped off the brown part gave it a quick go in the mixer.
• I avoid using a grater as it takes a lot of effort and time.
• You can garnish the barfi with your choice of dry fruits like almonds, pistachios etc.

Dear Readers, you can share your special coconut recipes with us.

E-mail the recipes and a picture of the dish, if you have one, to getahead@rediff.co.in (subject: Christmas Recipes) with your NAME and HOMETOWN, and we'll feature the best ones right here on Rediff.com.