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Vanitha Bhat
Cheppi Kheeri is a Konkani style traditional rice pudding or porridge, flavored with fragrant turmeric leaves and cooked only in fresh coconut milk!!
Blend coconut with 1 to 1 ½ cups water in a mixie or blender for a few seconds. Remove from blender jar and strain through a muslin cloth into a bowl. Squeeze as much of the coconut milk into a bowl.
This is the thick milk.
Add water again to the coconut gratings, about ¾ cup, and blend again. Strain once more and this is the thin coconut milk.
Wash rice, drain and add to the thin coconut milk. Add about ½ cup or more water . Place in a pressure cooker or pan and cook on high for about 3 to 4 whistles (or lower the heat after 1 whistle and simmer on low for 5 minutes).
Turn off heat and let the pressure pan cool. Once pressure is released, slowly open the pan. The rice would have cooked well. It should be mushy. Rice should be cooked well for this kheer.
Now, add the thick coconut milk and gently mix. Wash the turmeric leaf well and cut it into a few large pieces; add to the rice mixture and gently stir.
Bring to a gentle boil on low (take care not to overheat as the mixture could curdle because of the coconut milk) and simmer for about 5 to 10 minutes and turn the heat off.
The kheer should be slightly thin as it thickens on cooling. Serve hot or warm. Cheppi Kheeri is normally eaten as such as the flavor of the coconut milk is what gives this no-salt, no-sugar kheer an amazing sweet taste!!
Some people do not relish this taste so they add sugar to it. It is your choice, but traditionally, this turmeric leaf flavored kheer does not use any sugar or salt.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Neha Seth
Geeta Virmani
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