Soya & Coconut Kheer | How to make Soya & Coconut Kheer

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ByTrisha Rudra
Created on 3rd Jul 2016
  • Soya & Coconut Kheer, How to make Soya & Coconut Kheer
Soya & Coconut Kheerby Trisha Rudra
  • Soya & Coconut Kheer | How to make Soya & Coconut Kheer (20 likes)

  • 0 reviews
    Rate It!
  • By Trisha Rudra
    Created on 3rd Jul 2016

About Soya & Coconut Kheer

A tasty and quick sweet dish made with Nutrela soya granules; perfect creamy kheer with the freshness of coconut and toasted nuts.

Soya & Coconut Kheer is a delicious dish which is liked by the people of every age group. Soya & Coconut Kheer by Trisha Rudra is a step by step process which is best to understand for the beginners. Soya & Coconut Kheer is a dish which comes from North Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Soya & Coconut Kheer takes 10 minute for the preparation and 60 minute for cooking. The aroma of this Soya & Coconut Kheer make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Soya & Coconut Kheer will be the best option for you. The flavor of Soya & Coconut Kheer is unforgettable and you will enjoy each and every bite of this. Try this Soya & Coconut Kheer at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time60mins
  • Serves4People
Soya & Coconut Kheer

Ingredients to make Soya & Coconut Kheer

  • Full-fat milk (I’ve used cow milk, vegans may use soy or almond milk) – 1 liter
  • Sugar – 6 tbsp or about 1/2 cup
  • Nutrela granules – 4 tbsp, soaked and drained
  • Ghee – 2 tbsp
  • Fresh grated coconut – 1 cup
  • Cardamom powder – 1/2 tsp
  • Assorted nuts – 2 tbsp
  • Raisins – 1 tbsp

How to make Soya & Coconut Kheer

  1. Fry the washed and drained Nutrela granules in ghee until golden and aromatic, and keep aside.
  2. Do the same with the chopped nuts and raisins and keep aside.
  3. Boil the milk until it begins to thicken.
  4. Let the milk reduce to half its original quantity.
  5. Add the soya granules and nuts.
  6. When the mixture is creamy but not fully thickened, add the sugar and cardamom powder, followed by the coconut.
  7. Keep stirring until mixture is thick, creamy and easily coats the back of a spoon.
  8. Pour into individual bowls and allow to set in the fridge.
  9. Serve chilled.
My Tip: Vegans can replace the milk with soya or almond milk.

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