Soya & Coconut Kheerby Trisha Rudra

Soya & Coconut Kheerby Trisha Rudra
  • Soya & Coconut Kheer | How To Make Soya & Coconut Kheer (13 likes)

  • By Trisha Rudra|
    Last updated on Feb 8th

How To Make 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.

  • Prep Time10mins
  • Cook Time60mins
  • Serves4People

Key ingredients for Soya & Coconut Kheer

  • How to make Ghee

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

Steps 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.