Recipe for Tender Coconut Kheer
Recipe for Tender Coconut Kheer
For that Stubborn Sweet Tooth😬🌴Tender Coconut Ice-cream, Kulkfi and Pudding are my absolute favourite!!I've been looking everywhere here in Dubai for Agar Agar powder or Gelatin crystals to make a luscious Tender Coconut pudding, but in vain☹️☹️ So, as I was sipping on my Nariyal Pani, I decided to get another one with 'Patla Malai' and decided to try making a Tender Coconut Kheer!It's official now, that I'm a fan of Tender Coconut Anything!🤷😛 I'm Insanely Happy with the result. 😬🙈✌️The quality check of my Tender Coconut Kheer was conducted by my Husband's office colleagues!! So, be rest assured that it's Tried, Tested Approved and Delish😋
Servings 6 People
Ingredients
- 750 ml Milk
- 50 gms Sugar
- Water of 1 Tender Coconut(approximately 400ml)
- 1/2 cup Tender Coconut pieces(chopped or sliced as per your preference)
- 1/4 Tspn Salt
- 1/2 Tspn Cardamom Powder(I always prefer using home made Cardamom powder or crushing Cardamom seeds on the spot. It has a stronger flavour as compared to store bought Cardamom powder)
Instructions
- In a mixer grinder, add 1/4 of the chopped Tender coconut pieces and about 1/4 cup of the coconut water and make a smooth paste and keep aside
- In a large vessel or skillet, add the Milk and Coconut water and place the vessel on High flame and continuously keep stirring so that the milk doesn't get stck at the bottom of the vesselNote:- Please use only a silicon, nylon or wooden spoon to stire, because if your skillet is an aluminium one and you use a steel or aluminium spoon to stir, the friction of the spoon and the vessel may cause the vessel to release a certain amount of aluminium which is not only bad for your health but can result in making your Kheer Grey in colour.
- Let the Milk reduce to 3/4th of its quantity and then add the Sugar and Tender Coconut paste. Reduce the gas flame to medium and Continue stirring and scraping the sides of the vesselNote:- The tender coconut that I had was nice and sweet, hence I've added only 50gms of sugar. However, you can add more of you like.
- After about 10-15 minutes or so, add the remaining Tender Coconut pieces, Cardamom powder, Salt and Dry fruits(if using). Continue stirring and bring it to a boil
- Now, you have 2 options. You can either turn off the flame if you like your kheer runny or you can continue boiling the kheer further if you like thick kheerNote:- Just a small tip. Tender Coconut kheer tends to thicken once its kept aside to cool and also when it's kept in the refrigerator. So you can manage the cooking time accordingly.
- Once the kheer is ready, turn off the flame and keep the kheer aside to cool at room temperature.
- Once it's brought down to room temperature, put a lid on it and tuck it into the refrigerator for it to turn nice and chilledNote:- Unlike other kheers, Tender coconut Kheer is best enjoyed when served chilledEnjoy!!😊😊