Narkel er Payesh (Coconut Kheer)
Narkel er Payesh. The story of a heady romance of coconut and milk. A kiss of coconut milk and a luxury of pistachios raise the spirits to an exalted high.
Ingredients
- 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)
Instructions
- 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.
Notes
Note: Note: I have not added any extra sugar here, the natural sweetness of the coconut I added were sufficient for me. In case you like your payesh slightly more sweet, please feel free to add a bit of sugar as per your liking.