Raw Coconut Pudding Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupParty
Ingredients
Raw coconuts - 2
Sugar - 300 gms
Khoya - 125 gms
Kewra essence - 2 tsps
Milk - 3 cups
China grass - 5 gms
Pistachios and almonds - 10 gms
Directions
GETTING READY
1 Scrape off the brown layer from the coconut.
2 Break it into tiny pieces.
3 In a grinder jar, grind the coconut to a fine paste.
4 Pass through a clean muslin cloth to take out the coconut milk.
5 In a bowl, soak china grass for 25 minutes.
MAKING
6 In a pan, boil together milk, coconut milk, khoya and soaked china grass.
7 Cook on a very low heat, stirring all the time, till well blended and of a thick consistency.
8 Remove from the heat.
9 Add in sugar and kewra.
10 Cook again for two minutes and mix thoroughly.
SERVING
11 Transfer to a pudding dish.
12 Garnish with finely chopped almonds and pistachio nuts and serve cold.
1 Scrape off the brown layer from the coconut.
2 Break it into tiny pieces.
3 In a grinder jar, grind the coconut to a fine paste.
4 Pass through a clean muslin cloth to take out the coconut milk.
5 In a bowl, soak china grass for 25 minutes.
MAKING
6 In a pan, boil together milk, coconut milk, khoya and soaked china grass.
7 Cook on a very low heat, stirring all the time, till well blended and of a thick consistency.
8 Remove from the heat.
9 Add in sugar and kewra.
10 Cook again for two minutes and mix thoroughly.
SERVING
11 Transfer to a pudding dish.
12 Garnish with finely chopped almonds and pistachio nuts and serve cold.