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Raw Coconut Pudding

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Ingredients
  Raw coconut 2
  Sugar 300 Gram
  Khoya 125 Gram
  Kewra essence 2 Teaspoon
  Milk 3 Cup (48 tbs)
  China grass 5 Gram
  Pistachios 5 Gram
  Almonds 5 Gram
Directions

GETTING READY
1 Scrape off the brown layer from the coconut.
2 Break it into tiny pieces.
3 In a grinder jar, grind the coconut to a fine paste.
4 Pass through a clean muslin cloth to take out the coconut milk.
5 In a bowl, soak china grass for 25 minutes.

MAKING
6 In a pan, boil together milk, coconut milk, khoya and soaked china grass.
7 Cook on a very low heat, stirring all the time, till well blended and of a thick consistency.
8 Remove from the heat.
9 Add in sugar and kewra.
10 Cook again for two minutes and mix thoroughly.

SERVING
11 Transfer to a pudding dish.
12 Garnish with finely chopped almonds and pistachio nuts and serve cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Method: 
Simmering
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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4.08
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 848 Calories from Fat 459

% Daily Value*

Total Fat 54 g83.6%

Saturated Fat 45 g224.8%

Trans Fat 0 g

Cholesterol 31.5 mg10.5%

Sodium 149 mg6.2%

Total Carbohydrates 85 g28.3%

Dietary Fiber 12.1 g48.4%

Sugars 72.7 g

Protein 14 g27.8%

Vitamin A 6.2% Vitamin C 10.3%

Calcium 34% Iron 19.1%

*Based on a 2000 Calorie diet

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Raw Coconut Pudding Recipe