How to Make Favorite Cheppi Kheeri (Konkani style coconut rice pudding)
Hello everybody, it's Brad, welcome to my recipe site. Today, we're going to prepare a special dish, Simple Way to Prepare Ultimate Cheppi Kheeri (Konkani style coconut rice pudding). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Cheppi Kheeri (Konkani style coconut rice pudding), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheppi Kheeri (Konkani style coconut rice pudding) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cheppi Kheeri (Konkani style coconut rice pudding) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can cook Cheppi Kheeri (Konkani style coconut rice pudding) using 3 ingredients and 9 steps. Here is how you cook that.
This is a Konkani style traditional rice pudding or porridge, flavored with fragrant turmeric leaves and cooked only in fresh coconut milk!! It needs only 3 ingredients, rice, coconut and turmeric leaves (highly aromatic and with plenty of health benefits). Cheppi is bland (no-salt, no-sugar) in Konkani and only the flavor of the turmeric leaves and fresh coconut suffices in this dish to give it a sweet, fragrant aroma and taste!!
Ingredients and spices that need to be Prepare to make Cheppi Kheeri (Konkani style coconut rice pudding):
- 1 1/2 cups freshly grated coconut
- 1/3 cup rice
- 1 turmeric leaf
Instructions to make Cheppi Kheeri (Konkani style coconut rice pudding)
- Blend coconut with 1 to 1 ½ cups water in a mixie or blender for a few seconds.
Remove from blender jar and strain through a muslin cloth into a bowl. Squeeze as much of the coconut milk into a bowl.
- This is the thick milk.
- Add water again to the coconut gratings, about ¾ cup, and blend again.
Strain once more and this is the thin coconut milk.
- Wash rice, drain and add to the thin coconut milk. Add about ½ cup or more water.
Place in a pressure cooker or pan and cook on high for about 3 to 4 whistles (or lower the heat after 1 whistle and simmer on low for 5 minutes). Turn off heat and let the pressure pan cool.
Once pressure is released, slowly open the pan. The rice would have cooked well. It should be mushy. Rice should be cooked well for this kheer.
- Now, add the thick coconut milk and gently mix on low heat.
Wash the turmeric leaf well and cut it into a few large pieces; add to the rice mixture and gently stir. and simmer for a minute. Remove from heat.
- The kheer should be slightly thin as it thickens on cooling.
Serve hot or warm. Cheppi Kheeri is normally eaten as such as the flavor of the coconut milk is what gives this no-salt, no-sugar kheer an amazing sweet taste!!
Some people do not relish this taste so they add sugar to it. It is your choice, but traditionally, this turmeric leaf flavored kheer does not use any sugar or salt.
- Note:
Coconut is the star of this kheer, so feel free to use more coconut!!
Turmeric leaves (with a hoard of health benefits – anti-inflammatory, beneficial for the liver, anti-cancer properties, boosts immunity, etc.) emanate a wonderful exotic flavor, so please no substitutions and do not skip adding this!! - Do not use dry or frozen coconut for this; use only fresh coconut!! If unavailable, coconut milk will give a fairly good taste. Just cook the rice in water with turmeric leaves.
- Add coconut milk to the cooked rice and simmer for about 5 to 10 minutes for the flavor of the milk to permeate the rice grains.
Any ordinary rice is perfect for this, do not use basmati as we want the aroma of the turmeric leaf to be prominent.
Remove the turmeric leaves before eating.
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