TENDER COCONUT KHEER

U need:
Full cream milk: 1 litre
creamy flesh of tender coconut: 2 cups
condensed milk: 1/4 tin
sugar: 2 tablsp( optional)
cashew: 1sp


Method:
 Soak the cashews in 1 tablsp milk for 10 mins
1. In a deep bottomed pan boil milk till it is reduced to 3/4.
2. Chop the tender coconut to tiny pieces,keep 2 tsp aside and add the the rest to the cooking milk.Continue stirring till the milk reduces further.( 10 to 15 mins)
3. Add the sugar(optional) and the condensed milk,stirring gently, continue this method( 7 mins)
4. Grind the soaked cashews along with the milk and add this paste to the kheer.Give a quick stir for another 5 mins.Transfer the kheer to a serving bowl.
5.Cool the kheer and keep in the fridge . Just before serving garnish the kheer with the tender coconut pieces kept aside.


Note: This kheer can be served either warm or cold,but tastes best when served cold.
           Always cook the kheer on medium heat or the milk can burn .After adding condensed milk continue stirring otherwise the kheer can stick to the bottom of the pan.
          The sweetness in this kheer should be a little less in order to enjoy the flavour of the tender coconut. 


BON APETITIE!!!!!!!!!!!!!