I dedicate this recipe to Dad, without whom, we would not have this….because, it all began when he left milk to boil and forgot about it….until it had reduced to almost half 😀
This recipe is about 20 years old, one that Maa has been wanting to make since and has been unfortunately unable to do so until today. She had taken part in a contest sponsored by Nutrela, as part of my school’s PTA activity, where parents and children were supposed to make an innovative dish with any Nutrela soya product.
Back then, it was quite unique….not so any more, though it’s still unusual and perfect for those sudden sweet cravings 😉 The best part is that this was just polished off by my Dad (who’s a major sweet lover, but doesn’t like experiments much)… I have tweaked the original recipe a tiny bit, and have added some fresh grated coconut to it. You can use condensed milk or milk powder, if time is short and you are unable to reduce the milk…
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
- Soya 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
- Fry the washed and drained soya 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.
- There is no need to roast the coconut in ghee, as the freshness of the raw coconut adds to the richness of the kheer.
- This tastes even better if made with gur, preferably nolen gur or date-palm jaggery.