According to a saying in Tamil, “planting a coconut tree will provide food for both you and your children.” Utilize our absolute best Waves and Wires Electric Coconut Scraper to create the best coconut recipes using a remarkably simple process.
Although most of us are unaware of it, India is actually the third-largest producer of coconuts worldwide. Even imported desserts would not compare to the ladoos or barfis cooked with coconut and ghee for the majority of us.
let’s look at 2 easy recipes using our Waves and Wires Electric Coconut Scraper.
Coconut till (Sesame Seeds) Ladoos:
Ingredients:
- ½ cup Grated Coconut
- 7 Dates
- 3 tablespoons Ghee
- ½ cup Sesame seeds
How to make it?
After the dates have been deseeded, cut them. Dry roast the sesame seeds in your Pan on the burner for about 2 minutes, or until they are golden brown. Remove from heat and allow to cool. Add your grated coconut with our electric coconut scraper to the same pan and briefly toast it. Add sesame seeds to your grinder, once they have cooled. To finely grind it, give it a smooth blitz while being careful not to over-process the sesame seeds.
Now combine all of the ingredients, including the coconut, sesame seeds, dates, and ghee, in one bowl and stir until everything comes together. To make a ball or ladoo, scoop out little portions of the mixture and roll it in your hands. To add texture to the coconut ladoos, you can even powder some coconut using a grinder.
Coconut Barfi
Making barfi doesn’t have to be a lengthy process, despite what you might have thought. Here is a simple barfi dish that uses freshly grated coconut that was processed in your Waves and Wires Electric Coconut Scraper. Your electric coconut scraper is made just for you with high-quality components for long-lasting performance. The product is safe for everyday use and its good powerful 150W motor suits all your daily needs.
Ingredients:
- ½ cup Grated Coconut
- 7 Dates
- 3 tablespoons Ghee
- ½ cup Sesame seeds
How to make?
In a non-stick pan, heat 2 to 3 tsp of ghee. Stir thoroughly after adding 1 cup of shredded coconut to a bowl. On a low temperature, sauté for 2 to 3 minutes. Pour in 1/4 cup of condensed milk now, mixing thoroughly. You can whisk while you add 1 tablespoon of sugar when it begins to boil slightly. You can completely skip the sugar if you think the sweetness of condensed milk suits your taste. Before adding the freshly ground cardamom powder (3 to 4 cardamoms) to the pan. The coconut burfi mixture should be cooked while stirring. The mixture would start to thin out and start to lose moisture.
Stir the mixture constantly until ghee starts to come out of the sides. Your non-stick pans are made to prevent the food from burning or becoming trapped on the vessel, so you don’t have to worry about the mixture clinging to the bottom of the pan. Finally, cut the coconut burfi into squares or diamond shapes and serve it after it has totally cooled.
