Coconut Kheer is a south Indian vegan dessert. We call it kheer & people in south India traditionally call it Payasam. Primarily prepared during festivals & special occasions, the payasam tastes similar to our regular kheer.
There are certain things I want to tell you about the kheer.
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First thing, it is a traditional variety of kheer. We use rice. They use coconut in the kheer. Second, you won’t get it at sweet shops. I mean, you can buy coconut laddu but not kheer. That’s not a big deal because I will show you how to make this recipe at home today.
Third, I have used homemade condensed milk instead of sugar or jaggery. Fourth, the cooking process is unique. Regular kheer requires a long process of boiling & cooking. Keeping this in mind, I have made the coconut kheer differently.
If the ingredients are the same, what’s the difference between coconut kheer & regular kheer? Let’s checkout.
The difference here is the base. Regular kheer has rice & milk base. On the other hand, coconut kheer, aka payasam, has a base of coconut malai & coconut water.
Can you imagine kheer without rice? NO. Try coconut kheer.😁😁 Since we are not using rice, the time to make this kheer reduces drastically. The other aspect is there’s more negligible cooking & more mixing off your gas stove.
ऐसी रेसिपी पकाने में मज़ा आता हे जहाँ उबालना, पकाना, तड़का लगाना कम हो. मज़ेदार बात ये हैं की अपनी नारियल खीर ऐसी ही हैं।