Name: Soya & Coconut Kheer recipe by Trisha Rudra at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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

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