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

By Trisha Rudra  |  3rd Jul 2016  |  
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  • Soya & Coconut Kheer, How to make Soya & Coconut Kheer
Soya & Coconut Kheerby Trisha Rudra
  • Prep Time

    10

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

143

0





About Soya & Coconut Kheer Recipe

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, a deliciously finger licking recipe to treat your family and friends. This recipe of Soya & Coconut Kheer by Trisha Rudra will definitely help you in its preparation. The Soya & Coconut Kheer can be prepared within 10 minutes. The time taken for cooking Soya & Coconut Kheer is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Soya & Coconut Kheer step by step. The detailed explanation makes Soya & Coconut Kheer so simple and easy that even beginners can try it out. The recipe for Soya & Coconut Kheer can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Soya & Coconut Kheer from BetterButter.

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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