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
Cuisine: Indian

  • 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.


  1. interesting recipe...never added coconut in rice kheer...will try it

  2. tempting delicious kheer..yummy!


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