Fantastic recipe! Turned out exactly like "real" Kheer from my favorite Indian restuarant. I used more milk than coconut milk (2:1) and doubled the recipe, as I had some regular milk close to expiration I needed to use up. Used skim, fyi. Still ended up with a nice, rich, coconut taste. Recommend mixing the powdered cardamom into a a few teaspoons of sugar, then adding this mixture to the cooked pudding. Otherwise, the cardamom may not disperse throughout the pudding, leaving small, dark lumps. I normally use less sugar than called for in recipes, as I don't like very sweet things, but I felt this recipe could use a bit more. No problem to add it at the end, so just make it as is, then add more if needed.
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Fantastic recipe! Turned out exactly like "real" Kheer from my favorite Indian restuarant. I...