Ingredients with Measurements:
- 1 cup grated coconut
- 1 cup grated paneer (cottage cheese)
- 1 liter full-fat milk
- 1 cup sugar
- 1 teaspoon cardamom powder
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped almonds
- 1 tablespoon chopped cashews
- 1 tablespoon raisins
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Blender
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium heat until it comes to a boil.
2. Add the grated coconut and paneer to the milk and stir well.
3. Reduce the heat to low and let the mixture simmer for 30 minutes, stirring occasionally.
4. Add the sugar and cardamom powder to the pan and stir well.
5. Let the mixture simmer for another 10-15 minutes until it thickens and reaches a kheer-like consistency.
6. Turn off the heat and let the kheer cool down to room temperature.
7. Once cooled, blend the kheer in a blender until it becomes smooth and creamy.
8. Transfer the kheer back to the pan and heat it on low heat for 5-10 minutes.
9. Add the chopped nuts and raisins to the kheer and stir well.
10. Turn off the heat and let the kheer cool down to room temperature.
11. Serve the Coconut Chanar Kheer chilled or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for boiling milk, low heat for simmering kheer
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 45g
Protein: 10g
Substitutions for ingredients:
- Grated coconut can be substituted with coconut milk
- Grated paneer can be substituted with ricotta cheese
Variations:
- Add saffron strands to the kheer for a more exotic flavor
- Use jaggery instead of sugar for a healthier option
- Add rose water for a floral aroma
Tips and tricks:
- Stir the kheer occasionally to prevent it from sticking to the bottom of the pan
- Use full-fat milk for a creamier texture
- Add the nuts and raisins at the end to prevent them from getting soggy
Storage instructions:
Store the Coconut Chanar Kheer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kheer on low heat in a heavy-bottomed pan until it becomes warm.
Presentation ideas:
Serve the Coconut Chanar Kheer in small bowls or glasses. Garnish with chopped nuts and a sprinkle of cardamom powder.
Garnishes:
Chopped nuts, cardamom powder, saffron strands
Pairings:
Serve the Coconut Chanar Kheer with a hot cup of chai tea or coffee.
Suggested side dishes:
Serve the Coconut Chanar Kheer as a dessert after a meal.
Troubleshooting advice:
If the kheer is too thick, add a little more milk to thin it out. If the kheer is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to use fresh ingredients and store the kheer in the refrigerator to prevent spoilage.
Food history:
Kheer is a traditional Indian dessert that has been enjoyed for centuries. It is typically made with milk, sugar, and rice, but there are many variations of the dish.
Flavor profiles:
Creamy, sweet, nutty, and aromatic
Serving suggestions:
Serve the Coconut Chanar Kheer as a dessert after a meal or as a sweet treat on its own.
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Region: Indian