Coconut Milk Pudding
By : Rehana KhambatyCategory : Regional cuisine, South indian, Pudding Recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Reserve 2-3 tablepoons of the grated coconut for the garnish.
- Roast the cashewnuts in a non-stick fry pan or kadhai without oil until brown.
- Stir fry constantly as they will burn easily.
- Reserve for the garnish.
- Wash the mung beans in running water and pat dry.
- Heat clarified butter to a medium heat in a non-stick fry pan or handi until light brown.
- Add the mung beans and toss them in the butter until they are a silvery colour (about 3 mins).
- Add water and bring to the boil.
- Reduce to low heat and simmer until mung beans are tender and the liquid almost all absorbed.
- Add milk and bring to the boil, then simmer until reduce to half, stirring all the time.
- Add the sugar and cardamom, stir and simmer for 5 mins.
- Now add the grated coconut and stir in for one minute.
- Remove from heat.
- Pour into small serving bowls or large one.
- Garnish with roasted cashewnuts and reserved grated coconut.
- Serve hot.
Ingredients:
200 gms - fresh coconut, grated
2 tbsp - clarified butter (ghee)
6 cups - fresh milk
100 gms - mung beans (moong dal)
1 cup - water
150 gms - sugar
1 tsp - cardamom powder
200 gms - fresh coconut, grated
2 tbsp - clarified butter (ghee)
6 cups - fresh milk
100 gms - mung beans (moong dal)
1 cup - water
150 gms - sugar
1 tsp - cardamom powder
To Garnish:
2 - cashewnuts, roasted
20 - pistachio cuts, slivered
grated coconut (optional)
RECIPES BY REHANA KHAMBATY
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