Coconut Ice

Coconut IceI wonder how many of my Indian readers remember buying coconut sweets from little shops in India. They were kept in large glass jars – looking very tempting. During my high school days, my friends and I would use spare change from our allowances to buy a couple to share.

For those who have never tried these, I highly recommend them. They are similar in texture to coconut macaroons with a dash of exotic flavor. I hope you enjoy them as much as I did all those years ago.

Coconut Ice
1½ cups sugar
½ cup water
½ cup cream
2 cups unsweetened desiccated coconut
1 tablespoon ground cashew nut
1 teaspoon ghee
1 drop of red food color

Using parchment paper, line an 8×8 inch square baking pan.

Add sugar and water to a large heavy bottomed saucepan and cook over medium heat until the mixture reaches 235 degrees F on a candy thermometer. Or until the sugar and water mixture reaches one thread consistency. Being very careful, add the cream, desiccated coconut, ground cashew nut, ghee, red food color, and mix well. The color of the coconut ice should be light pink so add only a drop of red food coloring.

Immediately spread the mixture into the parchment lined pan. Press firmly and allow it to cool completely. Cut the coconut ice into squares or diamond shapes.

Doughnuts – Indian Style

Warning: You won’t be able to eat just one!

I have a confession to make. Just a few weeks back hurricane Sandy visited the East Coast, and in anticipation of power outages, I decided to cook several dishes. I wanted to be prepared, because when my children lose power in their homes, they end up at my place since I rarely lose power. In anticipation of their arrival, I made these doughnuts. Fortunately, my children did not lose power, but guess who ate all the doughnuts? You’re right – me! They were gone in a couple of days, and it might have been sooner, if I didn’t exercise some self control. Make these doughnuts at your own risk!

Doughnuts – Indian Style

2 cups all-purpose flour, plus more for dusting
1 cup confectioners’ sugar
¼ teaspoon salt
1½ teaspoon baking powder
1 egg
¼ cup vegetable oil or melted ghee
1 teaspoon vanilla
¼ cup milk
Peanut or canola oil for deep-frying
Confectioners’ sugar for dusting

In a bowl, sift flour, sugar, salt, and baking powder. In another bowl whisk together egg, oil and vanilla. Add egg mixture into the flour and gently mix until crumbly. Add milk little by little until the dough hold together. Add a few teaspoons of flour if the dough is sticky. Knead until it forms a nice smooth dough. Cover with a damp paper towel, and let it rest for 15 minutes.

Divide the dough into two portions. Turn one portion out on to a lightly floured work surface. Roll out to a ten inch round. Cut using a doughnut cutter which is dipped in a little flour. This helps the doughnuts to slide off the cutter easily. Do the same with the other portion of the dough. Line a platter with paper towels.

In a deep, heavy saucepan, pour in oil to a depth of two inches, and heat. When oil is hot place a few doughnuts at a time in the hot oil. Using a slotted spoon remove doughnuts when they turn golden brown on both sides. Place them on paper towel lined platter to drain. You can use a fine mesh sieve to dust the doughnuts with confectioners’ sugar. However, I like them plain so the picture doesn’t have the dusting of confectioners’ sugar.

Fresh Coconut-Carrot Cake

My ancestors are natives of Kerala, a state in India often called, “God’s own country”. Kerala is located on the Malabar Coast of south-west India. Many words come to mind when I think about Kerala – beaches, forests, waterfalls, backwaters, houseboats, paddy fields, fish, coconuts, pineapples, cashew nuts, jackfruit, mangoes, bananas, festivals, grandparents, and Amma and Papa. Tucked away in my heart are numerous delightful memories of family vacations in Kerala. My parents grew up in Kerala and later moved further north to Pune, where I was born.

Today, I am sharing with you a recipe for fresh coconut-carrot cake, as an ode to Kerala. The carrots help to keep the cake moist. Other ingredients include pineapple, walnuts, cinnamon, and cream cheese. I have not tasted a better coconut-carrot cake, if I do say so myself. The combination of flavors and textures is absolutely scrumptious!

For the Fresh Coconut-carrot Cake

2 cups all-purpose flour
2 teaspoons cinnamon powder
2 teaspoons baking soda
½ teaspoon salt
4 eggs
¾ cup vegetable oil
¾ cup buttermilk
1 ¾ cups sugar
2 teaspoons vanilla
2 ½ cups freshly grated coconut
1 cup finely chopped canned pineapple, drained
1 cup walnuts, coarsely chopped
2 cups grated carrot

Grease and flour a 13”x 9” baking pan. Preheat oven to 350 degrees F. Sift flour, cinnamon, baking soda, and salt.

In the large bowl of an electric mixer, fitted with the paddle attachment, beat eggs. Add oil, buttermilk, sugar, and vanilla. Beat until well mixed. Add flour mixture, coconut, pineapple, walnuts and carrot. Mix on low speed for one minute. Pour into prepared pan and bake for 55-60 minutes until cake tester comes out clean. Cool for 15 minutes and then invert the cake onto a wire rack to cool completely.

For the Cream Cheese Frosting

¼ lb butter (1 stick), room temperature
1 (8 oz) pkg. cream cheese, room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla
¼ cup walnuts, coarsely chopped

In a large bowl of an electric mixer add butter, cream cheese, and beat until fluffy. Add confectioners’ sugar, one cup at a time, and mix on low speed until smooth. Stir in vanilla. Frost cake and decorate with walnuts. Refrigerate until the frosting sets.