Ingredients:

• Coconut – 1 big
• Bengal Gram dal – 1/2 cup
• Powdered Jaggery – 1 cup
• Rice flour – 2 tbsp
• Cardamoms – 5
• Cashew nuts – 3 tbsp

Method:

1. Soak cashew nuts in hot water for 1-2 hours.
2. Extract 2 cups of thick milk and 2 cups of thin milk from the coconut.
3. Wash the dal and add the cashew nuts drained from water.
4. Add thin coconut milk and pressure cook for 10-15 minutes.
5. The dal and nuts must be soft but not mushy.
6. Add jaggery, stir till dissolved and simmer for 5 minutes.
7. Mix rice flour with 2 tbsp of water and add to the simmering kheer.
8. Cook for 2 minutes.
9. Add the thick coconut milk and cardamom powder.
10. When the kheer begins to boil again, remove from the fire.
11. Serve hot or cold.