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Coconut Kheer

by Vaijayanthi Srinivasan

Rice – 1 cup
Coconuts – 4, grated
Ghee – 2 tblsp
Sugar – 2 1/2 cups
Cardamoms – 15 to 20, powdered
Almonds – 15, blanched, peeled and sliced finely
Cashewnuts – 15, blanched, peeled and sliced finely
Raisins – 5 to 10, lightly fried

1. Soak the rice in water for 60 minutes.
2. Grind rice and coconut with a little water to make a batter.
3. Add more water and cook over low flame.
4. Add sugar and cook till it becomes a porridge like consistency.
5. Add cardamom powder and mix well.
6. Transfer them to a bowl.
7. Fry the almonds and cashews in ghee till light brown.
8. Garnish the kheer with the nuts and raisins.
9. Serve cold or at room temperature.

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