COCONUT BURFI:
INGREDIENTS:
400 g condensed milk

300 g grated coconut

100 g  full cream milk powder

½ cup milk

few drops red color

Method:

* Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai.
* Once heated cook on slow flame till the mixture leaves the sides of the pan.
* Divide the mixture into two equal portions.
* Spread one portion evenly on a greased plate.
* To the other portion add the red color and mix well.
* Spread it over the white layer and allow it to cool.
* Cut into squares and serve.

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PANEER AND COCONUT BALLS:
INGREDIENTS:
For the paneer balls

½ kg paneer

8 tbsp powdered sugar

2-3 tsp rose water

a few drops rose essence

For the coconut mixture

2 cups dried coconut

1½ cups granulated sugar

2 pinches saffron

a little milk

For decoration

4 -5 blanched and chopped pistachios, silver foil

Method:

*  For paneer balls
*  Mix all the ingredients very well and make a dough.
*  Divide the dough into 2 portions and shape into small round balls.
*  For the coconut mixture
*  Cook the coconut and sugar for 10 minutes on a slow flame. Cool.
*  Warm the saffron in a small vessel. Add a little milk and run in until the saffron dissolves.
*  Add the saffron mixture to the coconut mixture. Mix well.
*  How to proceed
*  Make a covering of the coconut mixture over each paneer ball using hand pressure.
*  Arrange the balls in a plate and cover with silver foil. Chill.
*  Cut each ball into 2 parts. Decorate with pistachios.
*  Serve cold.

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MADRAS SOUP :

INGREDIENTS :-

Tomtoes  -500Gr,

Carrots  -55Gr,

Onions  -55Gr,

Coconut   -1/2,

Milk  -300Ml,

Refined flour  -30Gr,

Butter -30Gr,

Stock  -600Ml,

Pepper corns  -a few,

salt  -to taste,

Parsley  -a sprig.

PREPARATION :-

• To prepare Madras soup at first Wash and slice tomatoes.
• Peel and slice Onions.
• Peel and grate Carrots, Grate coconut.
• Place tomatoes,Onions and Carrots in a Heavy pan.
• Add Hot stock or Boiling Water. Add Pepper and Salt.
• Cook till the Vegetables are done.
• Add grated coconut and cook till Vegetables are well cooked.
• Rub through a soup sieve.
• Prepare a White sauce with flour,butter and milk.
• Add Vegetables Puree gradually.
• Reheat and serve garnished with Chopped parsley.

Continental butter, carrots, coconut, milk, onions, parsle, pepper crns, REFINED FLOUR, tomatoes