About:

This is a very rich kheer recipe. which is simple. As a variation used mini pasta shells instead of rice or vermicelli.  This recipe is Veganised by adding coconut milk.

A variety of roasted nuts added to recipe makes it nutty and crunchy in every bite.

Serves: 3-4
Preparation time: 10 minutes
Cooking time: 20-25 minutes

Ingredients:

• Pasta-1/2cup (I used small pastas)
• Grated coconut-1/4cup
• Roasted mixed nuts- (pista-10, cashew-10, almonds-10, walnuts-10)
• Brown sugar/cane sugar-1/2cup (as per the sweet preferred)
• Cardamom powder-1/2tsp
• Low fat coconut milk-1 1/2cup
• Coconut water- 150 ml (I have used water from one fresh coconut)

Procedure:

• Combine coconut, brown sugar in the blender/food processor and pulse until sugar blends well with coconut and set aside.
• Cook pasta in the boiling water until 3/4done (about 4-5minutes) drain and set aside.
• In a thick bottom pan combine coconut water, coconut milk, mix well and bring it boil on a medium-high flame.
• Add 3/4^th cooked pasta and cook in the coconut milk for 3-4minutes.
• Then add blended coconut-sugar mixture and continue to simmer for 8-10minutes/until it thickens little bit.
• Turn off the flame, add cardamom powder mix well.
• Top it with roasted-crushed nuts.

Serve hot/refrigerate and serve chill.

Serve them along with Puran Poli/Holige for an added taste

Note:

• Blending coconut/sugar helps sugar to blend well.
• Coconut quantity can be reduced by using roasted mixed nuts
• Coconut water can be skipped to reduce the thickness of Kheer

I am bringing this recipe to Angie’s FF#31; Kimmy Healthy Vegan #13, Annie’s VVLP#16