Imported from Instagram

Caramel Coconut Kheer

Name: Caramel Coconut Kheer
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 140 g Sugar; 2 tbsp Water (For the caramel); 1 L Milk; 0.5 Coconut (Half a coconut, brown skin removed and roughly chopped; blend with 20–30 ml coconut water until smooth. The recipe also uses coconut slices for garnish and frying.); 20 ml Coconut water (Use 20–30 ml, as needed to blend the coconut smoothly; taken from the coconut); 100 g Uncooked rice; Green cardamom powder (A pinch); 25 ml Ghee (For frying the almonds, cashews, and coconut); 5.5 Almonds (5–6; chop for the kheer and garnish); 5.5 Cashews (5–6; chop for the kheer and garnish); 5.5 Coconut slices (5–6 slices; some for frying and some for garnish); 3.5 strands Saffron (3–4 strands; optional, for garnish)

Recipe by Rahul & Sumit | Food Content Creators @two.broke.chefs · Instagram

Imported by Shaurya Tiwari on SeeMeCook

A creamy Indian rice pudding sweetened with caramel and blended coconut, finished with ghee-toasted nuts, coconut, and optional saffron. Serve warm or chilled.

6 servings50 minSouth Asian

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Ingredients

140 g Sugar
2 tbsp Water (For the caramel)
1 L Milk
0.5 Coconut (Half a coconut, brown skin removed and roughly chopped; blend with 20–30 ml coconut water until smooth. The recipe also uses coconut slices for garnish and frying.)
20 ml Coconut water (Use 20–30 ml, as needed to blend the coconut smoothly; taken from the coconut)
100 g Uncooked rice
Green cardamom powder (A pinch)
25 ml Ghee (For frying the almonds, cashews, and coconut)
5.5 Almonds (5–6; chop for the kheer and garnish)
5.5 Cashews (5–6; chop for the kheer and garnish)
5.5 Coconut slices (5–6 slices; some for frying and some for garnish)
3.5 strands Saffron (3–4 strands; optional, for garnish)

Steps

1
Extract the coconut water from the coconut. Set aside 20–30 ml for blending.
2
Remove the brown skin from half a coconut and roughly chop the flesh into small pieces.
3
Blend the chopped coconut with 20–30 ml of coconut water until smooth.
4
In a pan over medium heat, combine the sugar and water. Cook until the sugar forms caramel.
5
Add the milk to the caramel and stir continuously until the caramel dissolves.
6
Add the coconut paste and uncooked rice to the milk mixture. Stir well to combine.
7
Bring the kheer to a boil, then reduce the heat to low and simmer for 20–25 minutes, stirring occasionally, until it thickens and turns creamy.
8
In a separate pan, heat the ghee. Add the chopped almonds, cashews, and coconut, and fry until golden and nutty.
9
Add the cardamom powder and fried almonds, cashews, and coconut to the kheer. Mix well.
10
Garnish with chopped nuts, coconut slices, and saffron if using. Serve warm or chilled.

Notes

The source does not specify a precise quantity for the half coconut’s flesh or coconut slices, nor a precise amount for the nuts beyond 5–6 each. It also does not give a chilling time.