BROWN RICE TENDER COCONUT KHEER

Today is the Tamil New year and tomorrow Vishu.  Wishing all viewers, friends and relatives a Very Happy New Year and Vishu.

Today, I prepared this kheer and was liked by everyone.  I was bored of cooking the normal kheer and want to cook something different.  I had made the Kanji and Venni  today which is made for the Vishu.  I was also having the tender coconut pulp after making the Mango tender coconut drink, so thought of combining these two things and making the kheer out of it.

Today I was having holiday, I thought of making it today itself as I have to hurry up tomorrow and may not be in a position to cook everything.



Enjoy the different variety of kheer.

Let us look at the recipe now:


Total time taken:  1 hour
serves - 1-2


Ingredients:

2 tbs cooked brown rice
2 tbsp moongdal roasted.
4 tbs jaggery melted in 1/2 cup water
2 tbsp tender coconut pulp
 a pinch of cardamom
1 elaichi banana, kunnan pazham
8-10 cashewnuts broken 
1 tbsp ghee
100 ml thick  coconut milk ( I used the store bought one).  you can make it at home.

Method:

Heat the ghee in kadai.  add the broken cashewnuts and fry them, keep aside.

in the same vessel put the cooked rice add 1/2 cup water and bring to boil. after roasting the moongdal till light brown, wash and add to the rice and cook.  when you press the dal, it should be soft till that consistency, you cook the dal.  add the melted jaggery after removing impurities in it and boil.  when it is almost dried up, add the chopped coconut pulp in it and stir well for a minute.   remove from the stove and keep aside. after 5 minutes, add the coconut milk and stir  well.  add the cardamom powder, cashews.  chop the kunnan pazham and add to the kheer.  serve hot or cold as you wish.

Tips:  You can also make the rice into a coarse powder like rava and make the kheer.
you can also add the coconut pulp along with the kunnan pazham.  You can also use dry fruits of your wish like badam, pista etc. blanched and slivered.