Coconut Ice (a delicious dessert from Goa)

Semolina is a great ingredient invented in the process of grinding wheat to a fine powder!There were stages which were characterised as those where there were mind blowing innovations.The fineness of the Indian humble Roti flour or wheat flour or Atta as it is called was achieved in stages.In the heydays where electricity was an unknown wonder,they ground wheat in between huge stones which after several hours of labour achieved the needed grind.However in the process they found multiple uses of broken wheat (dalia) as a porridge and upma in the South.The more finely ground(but still a little coarse) was semolina what we call these days as Rava or Sooji.It is also called Farina in the West and has multiple uses.

The Portuguese have Semolina as one of the main ingredients in their recipes.From their breakfast cereal Pappas to their delicious Semolina cookies,they rock the table!The State of Goa in India was ruled by the Portugese till 1961 when it was finally added as an Indian State.The Portugese left but gave back beautiful buildings,remains of a great rule and their wonderful cuisine.The food in Goa can be sub divided into two groups – The Goan Catholic cuisine and the Goan Hindu cuisine as there are many Hindu settlers there as well.The cuisine boasts of rich Coconut curries (as Goa lies on the coastal side),intricate desserts,Pork delicacies and wonderful alcohol based cocktails!Their Sorpotel and Vindaloo are curries to die for whereas the desserts primary employ the use of one primary ingredient – Semolina!

The Portuguese may have bought their recipes to Goa but the native Indians modelled the recipes according to their needs and came out with an absolutely mouth watering variety of cookies,cakes and snacks which made everyone’s mouth water.Cashews are grown in abundance in and outside Goa so Cashew and Coconut became the 2 very common accompanying ingredients in most recipes.

Goa Recipes was the theme of this month’s Shhhhh Secretly Cooking Challenge!

I was paired with Seema Doraiswamy Sriram who blogs at Mildly Indian.She game me two great Goan ingredients – Cashews and Coconut while I gave her flour and sugar.She proceeded to make a great recipe and here is the link :

https://mildlyindian.com/alle-bele-the-goan-teatime-crepes/

We were discussing Cashew and Coconut and this is a duo used in maximum recipes.Goan Baath Cake,Christmas Coconut Cake,Kulkul/Kalkal or Coconut Ice all go the same way!Coconut Ice is a recipe usually made for Christmas.But this has become a common option for almost all celebrations.One fantastic thing to note is that while the Spanish and Portuguese used fats like butter,cream or animal fats like lard,the Goa versions use ghee or the Indian clarified butter!

Note : The Cherries are for decoration purpose and do not constitute any ingredient in the recipe!

There are many recipes of Coconut Ice around the world and in most places it is a soft candy.But here it is almost like a Burfi (having been adapted to Indian cuisine) and is had like a dessert.However after setting it,the dessert when cut looks so pretty and charming – owing to the fact that the sugar and Coconut Milk glaze the top making it look like a Sorbet,that the name stuck to it!

Thanks Seema for the ingredients and making me create something new to satiate my tastebuds!

Some points :

The Cashew powder makes the Coconut Ice cook fast and the mixture will actually leave the sides of the pan.When this happens,cook it for 10 minutes more and take off heat otherwise it would turn hard!

The recipe uses Coconut so its better to use the Coconut Ice within a week of making or make smaller quantities.In colder climates it stays for 10 – 12 days but Indian conditions require it to be consumed as fast as possible.

You can use dried coconut or frozen as well but nothing beats the taste of a freshly grated Coconut.

It is optional to use colour but it takes on a festive look!

Coconut Concentrate is an ingredient available exclusively in Goa!If you do not have it then you can easily skip it.It is available in 2 types – cream concentrate and water concentrate,so go for the water one as it dissolves easily!

You can cut it into Burfi shapes or roll it like Laddus!You can add different colours to small quantities of the mixture to make a really beautiful looking delicate dessert!

You can also make it 2 layered by colouring just half of the Coconut Ice mix.Set the uncoloured portion first and then spoon over and set the coloured portion over that!Hey Presto you get a 2 toned Coconut Ice!Looks even prettier!

Preparation Time : 30 minutes

Makes : 30 pieces

INGREDIENTS

160 gms ghee

330 gms fine Semolina/Rava/Sooji

300 gms unsalted Cashew Powder

400 gms powdered/caster sugar

880 gms grated Coconut (almost 1 big Coconut)

2 – 4 drops Red Colour (optional)

1 1/2 tsp Vanilla/Almond/Rose essence

2 tsp Coconut Concentrate (optional)

METHOD

Divide the grated coconut into 2 measures – one of 400 gms and the other of 480 gms.Take the 480 gms measure and spoon it into a blender jar.Add 2 cups water and blend it into a fine,thick milk.Keep this aside.

Grease a tray or Thali with ghee and keep aside.

Heat ghee on medium heat and add the Semolina.Fry for 5 minutes till roasted but not changed colour.Add the cashew powder and sugar and mix well to combine.Now add both the Coconut as well as the prepared Coconut milk and mix well to combine.

Keep cooking till the mixture becomes thick and starts leaving the sides of the pan.When it comes together as a common mass then take off heat and add colour,essence and coconut concentrate (if using).Mix well and spread on the greased and prepared Thali.

Set for 12 – 14 hours or overnight till it is firmly set and cooled.

Press Cashews on top if you want or leave it plain.Serve.