Coconut and Rice Kheer is an Indian dessert made for festivals and special occasions.
This dessert recipe ARE QUICK INDULGENCE TO WARM YOU UP FOR IFTAR. ENJOY!
Ingredients to make Coconut and Rice Kheer
- Wash and soak the raw rice in water for 30 mins.Grate the coconut to fine shreds.After 30 mins, drain the water and keep aside the wet raw rice.In a mixer, add the grated coconut shreds, raw rice and grind it to a nice paste.Pour this paste to a thick bottomed bowl and cook it on low flame.
Continuously stir the mixture to avoid forming lumps. Meanwhile add the grated jaggery to a pan. Add 1 cup of water and allow to boil.
Keep in low flame, until the jaggery dissolves well to thick syrup.
Filter it in a metal strainer to remove the impurities.
Once the rice-coconut mixture is cooked well, add the jaggery syrup.
Mix well and keep the flame in low for 5 more minutes.
Heat ghee in a small skillet. Fry cashew nuts and raisins to golden. Turn off the flame.
Sprinkle cardamom powder and saffron strands for nice flavor.
Add fried cashew nuts and raisins to kheer and mix well.
Before serving, add boiled and cooled milk to the kheer and serve.