ISHA RECIPE
Cooling Coconut Kheer
INGREDIENTS
2 cups coconut milk (or cow milk)
¼ cup palm sugar or coconut sugar (or another sweetener of your choice)
1 tablespoon ghee
2 tablespoons almonds
2 tablespoons cashews
2 tablespoons dates (pitted)
¼ teaspoon cardamom powder
½ cup tender coconut water
½ cup coconut meat (semi-mature coconut malai)
METHOD
- Slice the almonds and chop the cashews; keep aside. Cut the dates into half-inch pieces.
- Heat a pan on medium heat; add ghee. Once the ghee is hot, add the almonds and cashews; sauté until golden brown. Then add the date pieces and sauté for 15 to 30 seconds. Transfer to a plate and set aside.
- Add the coconut milk (or cow milk) to the same pan, bring it to a boil, then simmer it to about a half of its original volume. Mix in the palm sugar (or other sweetener) and cardamom powder. Turn off the heat. Allow it to cool completely.
- Cut the coconut meat into thin, about one-inch long strips. Once the milk is cooled, add coconut meat and coconut water, stir. Garnish with roasted nuts and dates. Serve immediately or chill in the refrigerator before serving.
