Soya & Coconut Kheerby Trisha Rudra

  • Soya & Coconut Kheer, How to make Soya & Coconut Kheer
  • Soya & Coconut Kheer, How to make Soya & Coconut Kheer
Soya & Coconut Kheerby Trisha Rudra
  • Prep Time10mins
  • Cook Time60mins
  • Serves4People

Video for key ingredients

  • How to make Ghee

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


  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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