This is the story of my delectable Narkel er Payesh, the heady romance of coconut and milk that shall leave you touched for sure !!!
Nothing short of food heaven when the coconut I grate this morning falls hook, line and sinker for the pot of boiling milk.
A kiss of coconut milk and a luxury of pistachios raise the spirits to an unprecedented high, and yes, if you are still guessing, sugar was not even invited to the party.
Narkel er Payesh (Coconut Kheer)
- 3/4 cup coconut freshly grated
- 1 lit whole milk
- 200 ml thick coconut milk
- 1/2 cup pistachios chopped
- 1/2 tsp green cardamom powder
- 1 tsp kewora water (optional)
- Add the milk to a vessel and cook over a slow flame, stirring occasionally, till the milk almost reduces to one third. You would not want the milk to stick to the bottom of the vessel.
- Now add the freshly grated coconut and coconut milk to the reduced milk, stirring continuously. Continue to cook over a low flame for about 10 minutes.
- Add the green cardamom powder and the pistachios. Cook for a further 2-3 minutes. If you do like the fragrance of keora water, it's time to add it now.
- Take the payesh off the heat, allow it to cool, decorate with chopped pistachios and serve.