If you like tender coconut or nariyal paani, you have to love this simple and most delicious Kheer. It is an apt desert for parties and is also generally prepared as part of the main menu during festivals.
Tender Coconut Pulp (Soft) – ¾ cup
Milk – 600 ml
Sugar – 3 to 4 tbsp
Coconut Milk – ¼ cup
Cardoman Powder – ¼ tsp
Charoli/Chironji/Chuddapah almond – 2 tbsp
Heat a tsp of Ghee. Roast the Charoli in it for few seconds. Transfer to a small plate.
In the same pan, add milk and boil it down to half its quantity in small to medium flame. Add 3 tbsp of Sugar and cook for 3 to 4 minutes. Transfer to a bowl and allow it to cool.
Keep away a small quantity of the Coconut Pulp and chop the balance quantity very finely. Add the remaining pulp crush them together with the Coconut milk to a coarse consistency.
Add it to the sweetened milk which we prepared and kept in a bowl. Add the chopped Coconut pulp and the fried Charoli. Mix them well. Refrigerate for an hour.
Serve it chilled.
You can add Cashews and Badam to enhance the taste. You can also add Cardoman Powder. I did not add Cardoman since I like the original flavor of the Tender Coconut.
To grind the Coconut pulp, you can use boiled milk instead of Coconut milk.