Wednesday, January 19, 2011

Coconut Kheer Recipe

Coconut Kheer is a south Indian Brahmin dish (Palakkad- Kerala) dish. It is prepared on festivals and auspicious occasions. The main item is coconut, which is full of fat. Therefore, people having Diabetes and cholesterol are advised to have this in less quantity.

  • Coconut –Big 1 or Small -2 no.
  • Milk -1 cup
  • Raw rice -1 tsp
  • Jaggery - 1/4 kg
  • Cardamom Powder – 1 tsp
  • Ghee – 1 tsp
  • Cashew nuts- 25 Gms
  • Water -2 cups

Method of Preparation of Coconut Kheer

Grate the coconut .The quantity of grated coconut should be 2 cups.
Roast the rice. Grind the grated coconut along with the raw rice by adding water.
The paste should in coarse state. Take pan .Put 2 cups of water in it. Then add the paste to it. Stir it so that water and paste are mixed well .Boil it for ten minutes. After ten minutes of boiling, add Jaggery to it. Cook it for ten more minutes. Until the mixture is boiled, keep on mixing it well. On a low flame, boil it. When the mixture is in semi solid state, remove from heat. Add cardamom powder. Now break the cashew in to small pieces .Put a pan on the stove. Pour ghee on the pan and fry the chopped cashews until it turns golden brown. Now add the fried cashews with ghee to the mixture. Let it cool. After it cools add milk to the mixture. If the mixture is thick, add some more milk. It can be served hot or cold.

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