Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way. So here is the recipe:
- Tender coconut chopped 1 cup
- Sago (sabudana) soaked ½ cup
- Coconut milk 3 cups
- Sugar Free Natura Gold 4 teaspoons
- Green cardamom powder ½ teaspoon
- Pistachios finely chopped 10-12
- Almonds finely chopped 10-12
- Seedless dates soaked and pureed 6-8
- Heat two cups of water in a non-stick handi. Add the sago and cook on low heat for ten to twelve minutes or till the sago gets cooked.
- Add the Sugar free Natura Gold and cardamom powder and stir on low heat till well combined. Add the coconut milk and mix. Cook for two to three minutes.
- Add the tender coconut, half the pistachios and almonds, dates and mix. Stir and cook for five to seven minutes or till the kheer thickens.
- Transfer into a serving bowl, garnish with the remaining pistachios and almonds and serve.