Coconut Kheer Recipe – Nariyal Kheer Recipe
Coconut kheer is a delicious recipe prepared with fresh coconut simmered in milk and flavored with green cardamom. Try preparing nariyal kheer for any festive season. You can prepare this delicious Coconut kheer with ingredients like milk, coconut and dry fruits.
Today we prepare a delightful sweet recipe of Coconut kheer for all who crave for something sweet after meals. Enjoy the taste of this kheer.
Directions
Getting ready:
Scrap the dark skin of the coconut and grate the white part manually with a grater on a plate. You can also grate the coconut whole along with the dark skin.
Chop the cashews into 6 to 7 chunks and thinly slice the almonds, keep them on a plate. Crush the seeds of green cardamom into fine powder in stone grinder.
Making:
Take milk in a vessel and place on flame to simmer. When the milk starts boiling, put the coconut in the vessel and cook by stirring constantly until the kheer starts boiling again.
As the milk starts boiling, reduce the flame to medium and cook the kheer by stirring at regular interval of 2 to 3 minutes. Move the spatula to the bottom of the vessel so that the kheer doesn’t stick to it’s base. Add the cashews, raisins and some almonds in the kheer and cook until the kheer becomes thick.
When the kheer becomes thick, add sugar to the vessel and mix well. Turn off the flame then add crushed green cardamom and mix thoroughly. Coconut kheer is ready, transfer the kheer in a bowl.
Serving:
Garnish this luscious and delectable coconut kheer with almonds and serve straightaway along with any meal.
Suggestion
- You can saute the grated coconut in 1 tbsp of ghee until its colour changes slightly.
- Milk – 1 litre (5 cups)
- Fresh coconut – 1 (medium sized)
- Sugar – 70 to 80 grams (1/3 cup)
- Green cardamom – 4
- Cashews – 6 to 7
- Almonds – 6 to 7
- Raisins – 1 tbsp
- Peel the dark skin of the coconut and grate the white part manually with a grater on a plate. You can also grate the coconut whole along with the dark skin. Chop the cashews into 6 to 7 chunks and thinly slice the almonds, keep them on a plate. Crush the seeds of green cardamom into fine powder in stone grinder.
- Take milk in a vessel and place on flame to simmer. When the milk starts boiling, put the coconut in the vessel and cook by stirring constantly until the kheer starts boiling again.
- As the milk starts boiling, reduce the flame to medium and cook the kheer by stirring at regular interval of 2 to 3 minutes. Move the spatula to the bottom of the vessel so that the kheer doesn't stick to it's base. Add the cashews, raisins and some almonds in the kheer and cook until the kheer becomes thick.
- When the kheer becomes thick, add sugar to the vessel and mix well. Turn off the flame then add crushed green cardamom and mix thoroughly. Coconut kheer is ready, transfer the kheer in a bowl.
- Garnish this luscious and delectable coconut kheer with almonds and serve straightaway along with any meal.
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