1 cup grated coconut
3/4 cup grated jaggery
Few roasted cashews
2 tbsp ghee
1 cup milk
1/2 tsp cardamom powder
Add some milk to the coconut and grind it well. Heat ghee and add the coconut paste. Cook for five minutes and add the jaggery to it. Keep stirring for another 5 minutes and add cardamom powder and roasted cashews.
Add the milk and mix well.
Serve hot or cold.
This coconut kheer is my contribution to AFAM:Coconut event hosted by Suganya of Tasty Palettes
And to PJ for the Lets go nuts: Coconut event
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