Sooji Kheer In Coconut Milk | How to make Sooji Kheer In Coconut Milk
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About Sooji Kheer In Coconut Milk Recipe
Kheer - an ancient dessert, just the rice and milk mixed together to create one simple and yet so comforting dessert. The word Kheer seems to have derived from the Sanskrit word Ksheer meaning milk. The basic ingredient remains milk in this dessert and each region goes on to add its own individuality by altering the rice. Sooji kheer is another much-loved version of Kheer where Sooji/Semolina replaces the rice. The change I have made is mixed in with some coconut milk to give it a very subtle coconut taste. This particular combination turned out to be, as delish.
Sooji Kheer In Coconut Milk, a deliciously finger licking recipe to treat your family and friends. This recipe of Sooji Kheer In Coconut Milk by Sheetal Bhatt will definitely help you in its preparation. The Sooji Kheer In Coconut Milk can be prepared within 10 minutes. The time taken for cooking Sooji Kheer In Coconut Milk is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Sooji Kheer In Coconut Milk step by step. The detailed explanation makes Sooji Kheer In Coconut Milk so simple and easy that even beginners can try it out. The recipe for Sooji Kheer In Coconut Milk 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 Sooji Kheer In Coconut Milk from BetterButter.
Ingredients to make Sooji Kheer In Coconut Milk
- 1/3 cup sooji/
- 1/3 cup (more if you need)
- 1.5 cups Milk
- 1 cup milk, very hot
- 1 cup , very hot
- a pinch of , soaked in warm milk
- 3 tablespoons
- 10 nuts
- 1 cardamon, powdered
- A pinch of
- few dry slices, toasted or fried for garnish
- 2 tablespoons
How to make Sooji Kheer In Coconut Milk
My Tip:I have used coconut milk from tetra-pack. If you do not plan to go beyond one small coconut milk tetra pack (available in India) you may increase the amount of milk. I have not used any full fat milk, just the normal toned or low-fat milk works fine. The quantity of liquids in this recipe will all depend on the quality of Sooji, if it turns too thick you might want to add more liquid to arrive to a right consistency.