Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, coconut kheer. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Coconut Kheer is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Coconut Kheer is something which I have loved my entire life.
This recipe makes very nice kheer. The coconut milk is a creative addition that really enhanced the flavor. The liquid-to-rice ratio was perfect in the finished dessert, with the rice swimming in the delicately sweet, creamy base.
To get started with this recipe, we have to prepare a few components. You can cook coconut kheer using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Coconut Kheer:
- Make ready 1 cup Black rice
- Make ready as needed Water to soak
- Get 3 cups Coconut milk
- Take 3 tbsp Sugar
- Prepare As needed Mango slices
- Get Pinch salt
- Get 1/3 tsp corn starch/corn flour
Coconut Kheer is a great variation to regular rice kheer. It is made using clarified butter and wheat flour, milk, dry fruits, and the star ingredient, grated coconut, and of course milk. The thick texture is simply delicious, everyone in your family will love this Coconut kheer. Kheer is a traditional Indian sweet dish made with rice, milk and sugar.
Steps to make Coconut Kheer:
- Soak the black rice for 8 hours in water. Use enough water so that the rice is covered with it.
- Drain the water completely. Be careful not to leave any access water in the rice.
- After the water us drained, steam the rice for 25 to 30 min or till rice is chewy. Alternatively you can cook the rice in water. 1 cup of rice needs around 3 cups of water, but as we will cook the rice in coconut milk as well, use only 2 cups instead.
- While the rice is steaming, keep aside 3 tbsps of coconut milk. Hear rest of the coconut milk with sugar on medium heat. You don't need to boil it, just heat till the sugar dissolves
- Once the rice is a little chewy, add it to heated coconut milk and cook further till all the liquid is soaked. Adjust the sugar according to your taste. Stir occasionally to avoid it from sticking to the bottom of the pan
- While the rice is cooking, use the coconut milk set aside to make sweet and salty accompaniment. Add 1/3 tsp of corn flour to 3 tbsp of coconut milk, a pich of salt and a pich of sugar. Heat till it thickens. Set aside.
- Once the rice is cooked and all the coconut milk is soaked up, serve with mango slices and the sweet and salty accompaniment made earlier. It cab be served both hot and cold
I am not fond of milk (ready hate) and so I substituted milk with coconut milk and used a healthier version of rice called black rice. Black rice has a nutty flavour and a really chewy texture. Recipe submitted for recipe writing competition organised by #foodietothecore Coconut milk gives excellent decadent feel along with marvelous flavor to this kheer. Desiccated coconut flakes or coconut powder- for an extra layering of texture , we use coconut powder. It gives ultra rich taste without heavy dose of calories like heavy cream.
So that’s going to wrap this up for this exceptional food coconut kheer recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
