Nariyal ki Kheer | Coconut Pudding recipe | Recipe to make nariyal kheer | Indian coconut pudding recipe with step by step instructions
No Condensed milk , no milk powder, khoya/mawa, no rice this Nariyal ki Kheer | Coconut Pudding recipe is a creamy and fragrant Indian pudding made by simmering full-cream milk with freshly grated coconut, cardamom, and garnished with Saffron and dry fruits.
This delicious dessert comes together in about 40 minutes.
Ingredients required to make Nariyal ki Kheer | Coconut Pudding recipe
Full-Cream Milk: 1/2 litre
Fresh Grated Coconut: 1/2 cup (peel off the brown skin for a pure white look)
Sugar: 1/3 to 1/2 cup (adjust to taste)
Ghee: 1 tablespoon
Green Cardamom Powder: 1/2 teaspoon
Mixed Dry Fruits: 2 tablespoons (chopped cashews, almonds, and pistachios)
Saffron Strands – For the beautiful colour and flavor
Coconut Kheer v/s other Kheer recipes
Can you ever imagine making kheer without using rice? Then do try this coconut kheer. Since no rice is used, the time to make this kheer reduces drastically.
While making other kheer recipes like Chawal ki kheer, Sabudana Kheer, Kheer Makhana or Sweet potato and apple kheer comparatively this coconut kheer takes less time to make.
Recipe Card 🔽
Nariyal ki Kheer | Coconut Pudding recipe
Ingredients
Method
- To begin with -
- In a thick bottom pan, heat 1 tbsp of ghee and lightly fry the chopped cashews, pistachios and almonds until light brown. Remove from the pan and set them aside in a bowl.
- In the same pan heat the full-cream milk. Once this comes to a rolling boil, lower the heat. Keep stirring occasionally so it does not stick to the bottom. Let it simmer and reduce slightly for about 10 minutes.
- Add the freshly grated coconut to the simmering milk. Stir well and cook on low heat for another 10 to 15 minutes. Occasionally, scrape the corners of the pan with milk solids.
- Cook until the coconut softens and the milk turns thick and creamy.
- In the last, stir in the sugar, cardamom powder, and saffron. Mix thoroughly and cook for another 5 to 7 minutes until the sugar dissolves completely and the kheer reaches your desired consistency.
- Mix in the roasted dry fruits. Turn off the heat. You can serve this delicious Nariyal Ki Kheer warm, or let it cool and chill it in the refrigerator for a refreshing and easy to make dessert.
Notes
Top Tips
1. If you don't have access to brown coconut, you may use frozen grated coconut. 2. This kheer is made by simmering milk. But if you wish you may add Condensed milk also to shorten the cooking time. 3. I will not recommend using jaggery as a sweetener here. Jaggery will change the colour of your kheer to brown colour from white. 4. Adding dry fruits of your choice is completely optional. I have used Almonds, cashews and pistachios. However, you can add other dry fruits as per your liking.
Step by step instructions and pictorial presentation to make Nariyal ki Kheer | Coconut Pudding recipe
To begin with –
Roast the Dry Fruits : In a thick bottom pan, heat 1 teaspoon of ghee and lightly fry the chopped cashews, pistachios and almonds until light brown.
Remove from the pan and set them aside in a bowl.
Reduce the Milk: In the same pan heat the full-cream milk. Once this comes to a rolling boil, lower the heat.
Keep stirring occasionally so it does not stick to the bottom. Let it simmer and reduce slightly for about 10 minutes.
Add the Coconut: Add the freshly grated coconut to the simmering milk. Stir well and cook on low heat for another 10 to 15 minutes.
Occasionally, scrape the corners of the pan with milk solids.
Cook until the coconut softens and the milk turns thick and creamy.
Sweeten and Flavor: in the last, stir in the sugar, cardamom powder, and saffron.
Mix thoroughly and cook for another 5 to 7 minutes until the sugar dissolves completely and the kheer reaches your desired consistency.
Garnish and Serve: Mix in the roasted dry fruits.
Turn off the heat. You can serve this delicious Nariyal Ki Kheer warm, or let it cool and chill it in the refrigerator for a refreshing and easy to make dessert.
Top Tips
1. If you don’t have access to brown coconut, you may use frozen grated coconut.
2. This kheer is made by simmering milk. But if you wish you may add Condensed milk also to shorten the cooking time.
3. I will not recommend using jaggery as a sweetener here. Jaggery will change the colour of your kheer to brown colour from white.
4. Adding dry fruits of your choice is completely optional. I have used Almonds, cashews and pistachios. However, you can add other dry fruits as per your liking.
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Regards❤️
Lata
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