Making Restaurant-Style Nariyal Ki Kheer, Steal-Worthy Recipe And Tips 

It is not easy to go to a restaurant in a large group and then agree upon a dessert that would please everybody. And this is where a timeless classic like kheer comes in handy. Kheer is a milk pudding that has many avatars in the country. From the milky payesh of the east or the ambrosial payasam of the South, this delectable Indian pudding has been reimagined several times to suit the local palates. While the typical way to make kheer is to boil milk and rice together, until the rice is well –cooked, this pudding is then flavoured with sugar, cardamom, rose water and nuts. But even beyond rice, you see plenty of interesting items added to your kheer, from your vermicelli, makhana to moong dal, anything can be the star of your kheer. And in this kheer, it is grated coconut. Rice is also used in this kheer, but it is the addition of grated coconut and coconut milk that truly changes the game.

Coconut is freely used in many desserts, stews, and curries in India. While in South, you see its presence in many mains as well, in the North, coconut is mostly reserved for ‘sweet preparations’. For instance, desiccated coconut would be used to make ladoos, barfis and as filling for Gujiya. This coconut kheer is another North Indian preparation that was recently included in the menu of the famous Buffet chain, Barbeque Nation. Chef Narayan Dutt Sharma, Culinary Head of Barbeque Nation Hospitality, shared his recipe with us, and also gave us some handy tips to make it lip-smacking and restaurant-like.

Before we jump to the recipe, here are certain things you must keep in mind. Make sure you use only good-quality ingredients. Makes sure the milk you use is fresh and preferably full-fat. It adds to the creaminess. The chef has in fact used three types of milk here, one is your regular milk, one is condensed milk which is sweetened, thick and reduced milk, and then finally coconut milk which comes with its own distinct flavour profile. Now you can imagine just how rich this kheer is going to be. Do not be stingy with grated coconut, after all, that is the hero ingredient of your kheer. Let the coconut cook until it is soft, but make sure you do not burn it, else, your entire kheer would start tasting charred and unpleasant.

Here is the recipe you have been looking for.

Ingredients

• Rice – 100 gms
• Coconut Milk - 300 ml
• Milk - 700 ml
• Condense Milk - 1 tin
• Rose Water – 10 drops
• Cardamom Powder - 1tsp
• Coconut Whole Grated - 100 gms
• Honey – 3 tbsp

Method of Preparation:

1. Soak the rice for 15 min
2. Take the saucepan and put the milk and give the first boil. Put the rice into the milk.  
3. Once the rice got 70 percent done, add coconut milk, condensed milk, and rose water.  
4. Then add honey and finish it with grated coconut.