Nariyal ki Kheer | Coconut Pudding recipe
No condensed milk, no milk powder, no mawa/khoya 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.
Servings 4
Ingredients
- 1 Tbsp Ghee
- 1 tablespoon Whole Almonds Badam , chopped
- 1 tablespoon Cashew nuts chopped
- 1 tablespoon Pistachios chopped
- 1/2 Liter Milk preferably full fat
- 1/2 Brown coconut grated brown peels removed
- 1/4 Cup Sugar or 4 tbsp or 50 grams
- 10 Kesar strands
- 1 tsp Elaichi /cardamom powder
Instructions
- To begin with -
Roast the Dry Fruits
- 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.
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.