Coconut Rice Pudding ("Kheer") : vegan and gluten free





Recipe for 5 serve; cooking time approximate 30-40 minutes


Ingredients –

  1. Almond milk: 1 liter
  2. Grated coconut : 100 Gram
  3. Brown sugar: 3-4 teaspoons but you can add more if you want it sweeter.
  4. White rice preferably Basmati:  100 Gram
  5. Sultana/Raisins:  100 Gram
  6. Cashew Nuts: 40-50 Gram (Broken or whole: I bought whole but later broke it myself)
  7. Green Cardamom : 5-7
  8. Vanilla extract essence : 2 drop

Preprocessing – 


Boil the rice in separate pan make sure rice is fully cooked.  

Grind or crush the green cardamom, idea is to grind the seeds inside which contain the essence of cardamom. 


Cooking – Step by step


Boiling Milk

Take a big pot so you can stir comfortably. Now start with boiling almond milk for 10-12 minutes. Keep stirring in between.

Mixing green cardamom

Now add grind green cardamom into boiling milk. Keep stirring for 2-3 more minutes.

Adding/mixing sugar and rice

Now add the sugar and rice keep stirring for 2 more minutes.

Adding/mixing sultana

Now add sultana/raisins keep stirring for 2-3 minutes.

Adding/mixing cashew and grated coconut

Add cashew nuts, grated coconut and keep stirring for 2-3 minutes.

Mixing vanilla essence

              Finally add 2-3 drop of vanilla extract essence and mix it thoroughly for 2-3 minutes.


Now your dessert is ready. Enjoy :)


Om Shanti Shanti Shantii

Om Peace, Peace and Peace

  
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