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Coconut Kheer


Coconut Kheer

Coconut Kheer



Recipe Servings


Recipe Cook Time


A soothing blend of rice and coconut milk, served with nutty caramel and rose petals.


  • 10 pcs fresh rose petals

    100 g rice

    3 tins coconut milk

    1 tin condensed milk

    200 g khoya

    1 tsp green colour

    100 g pistachio (without shell)

    50 g walnut

    3 bananas

    10 drops rose water

    1 tsp fennel powder

    1 tsp cardamom powder

    1 tsp cinnamon powder

    6 silver paper (Chandi wark)

    3 Tbsp honey

    1/2 cup coconut cream

    100 g coconut whole (khopra)


Soak the rice for at least 15 minutes.

Mix all the milks - coconut, coconut cream, khoya and sugar together. Also mix in fennel powder, cardamom powder and cinnamon powder. Boil on high heat.

When milk mixture is thoroughly cooked, add rice and cook till done.

Keep in a chiller till it's time to serve.

In a pan, put 1 tablespoon sugar.

When sugar starts melting, add honey, pistachios, walnuts and sesame seeds.

At last, add sliced bananas, and finish with a teaspoon of butter.

Grind some pistachios with green colour, and use for decorating the plate.


Put kheer in a bowl. Garnish with chandi wark and pistachio slivers.

Put the caramel alongside with the rose petals.

Key Ingredients: Rice, coconut milk, condensed milk, khoya, Pistachio, walnuts, banana, rose water, fennel, green cardamom, cinnamon, honey, coconut