A warm and soothing kheer after a heavy festive meal is always welcomed by everyone. After attempting Doodh Paak many times, I decided to give a little twist to the ingredients that turned out into this subtle Coconut and milk flavoured dessert favoured by my family. Here it is for you.
Preparation time: 10 min
Cooking time: 15 min
Serves: 4 -5
Recipe category: Dessert
Recipe level: Easy
- 3 tbsp raw rice/ basmati/ long grain rice
- 3 tbsp desiccated coconut / 1/2 cup
- 750 ml whole milk or fresh milk
- 2 tsp ghee
- Fistful of halved cashews
- 1/2 tsp cardamom powder
- 1/2 - 3/4 th cup coarse granulated sugar
- Wash the rice and transfer it to a thick bottomed vessel. To this add milk and close the vessel with a tight fitting lid. Also refer to my Doodh Paak recipe for more detail.
- Pressure cook this mixture until 3 -4 whistles or till rice is well cooked and forms a thick mixture.
- When the pressure releases transfer the vessel to a stove top and cook on low flame and add sugar.
- Continue to cook until mixture thickens and add coconut milk or 3 tbsp desiccated coconut.
- Stir well and cook for few more minutes until mixture thickens. The rice and coconut should not settle down at the bottom. Add the cardamom powder. Increase the flame for 2 min and switch off.
- Fry cashew nuts in 2 tsp ghee and add it to the kheer.
- Serve warm or chilled.
- You can replace sugar with jaggery in this recipe. Dissolve jaggery in little water and boil. Extract the solution to remove impurities and add after the rice is well cooked.