This dessert is my trial dessert and I’m happy that I took a risk of experimenting. The outcome was so satisfying and I was so delighted that I named it “Coconut-Delight”. 🙂
It so happened that I had fresh coconut and some whipped-cream lying in my fridge. I had to make some use of it. I was in no mood to make coconut ladoos as I had already made them last week. Wanted to try something else. I was browsing internet for some recipe which had coconut and cream in it.
Then my husband said why don’t you try something new. Create something of your own, your innovation. He always encourages me to try on new things, be it cooking or art. He gives correct and helpful reviews which help me in improvising further.
This made me think what can be made, which flavors will blend with coconut. As its festival time, so was in mood to try something sweet.
After some thinking, finally came-up with this dessert and it was liked by everyone in family.
I have added orange flavor in it and it added a twist to this dessert. I myself was pleasantly surprised how well the orange, saffron and coconut flavors blended together.
As you take a spoon in mouth, orange bursts first, then you are greeted by saffron and cardamom and then you’ll feel the texture of coconut. Finally comes a sweet smile on your lips by realizing how well they all taste together. 🙂
So with no further delay here is the list of ingredients and the procedure I followed.
- ½ cup thickened milk/ condense milk
- 1 cup whipped cream/ fresh cream
- 3 tbsp powdered sugar
- 1 cup fresh coconut, grated
- 1tsp clarified butter ( ghee)
- 1tsp orange essence
- 1 tbsp saffron and cardamom syrup
- Few strands of Saffron and some cardamoms for garnishing
- In a heavy bottom vessel, add milk and bring to boil and reduce the flame. On the low heat let the milk simmer for 15 minutes. It should reduce to half cup. Do remember to stir it in between. If you boil ½ liter of milk it will give you ½ cup thickened milk. Keep aside and let it cool. Alternatively condense milk can also be used.
- In another pan heat ghee and roast grated coconut on low flame till it turns pink. Add sugar and mix well, switch-off flame after a minute. Let it cool.
- In a bowl combine everything together – roasted coconut, thickened milk, cream, orange essence, saffron and cardamom syrup. Keep folding till everything gets mixed well.
- The saffron and cardamom syrup gives it a nice flavor and happy yellow color. Saffron and cardamon powder can also be used by dissolving few strands of saffron in warm milk instead of ready-made syrup. Increase the quantity of sugar to 4 tbsp if doing so.
- Keep the mix in fridge for some time. It tastes awesome on cooling. Serve it little cold for warm compliments. Sprinkle some saffron and cardamom just before serving.
Do try it bhaili. Trust me it really tastes good and is super easy to make. You will love it if you love coconut or orange or both. 🙂