Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Coconut Kheer

Traditional 13. Coconut Kheer recipe

🧺 Ingredients

• 960ml whole milk
• 120g fresh coconut, grated (or 60g desiccated)
• 50g sugar
• 20ml ghee
• ½ tsp cardamom powder
• 20g cashews, fried
• pinch saffron strands

👩‍🍳 How to make Coconut Kheer

1. Fry cashews (2 mins, medium heat): Heat ghee, fry cashews until golden, remove and set aside.
2. Add coconut (8 mins, medium heat): In same ghee, add grated coconut. Roast while stirring frequently until light brown and aromatic (visual cue: coconut turns from white to light brown, releases fragrant oil).
3. Pour milk (1 min, high heat): Add milk, bring to rolling boil on medium heat (visual cue: foam rises, steam visible).
4. Simmer (8 mins, low heat): Reduce heat, cook on low while stirring frequently until milk thickens (visual cue: milk becomes creamy, coconut pieces soften, releases white milk-like liquid).
5. Add sugar (1 min, low heat): Mix in sugar and cardamom powder, stir well until sugar dissolves completely (visual cue: sweetness develops, spice aroma rises).
6. Add saffron (1 min): Sprinkle saffron strands, stir to distribute.
7. Finish: Fold in fried cashews. Remove when consistency is thick yet flowing.

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