Simple Way to Make Perfect Cheppi Kheeri (Konkani style coconut rice pudding)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cheppi kheeri (konkani style coconut rice pudding). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cheppi Kheeri (Konkani style coconut rice pudding) is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Cheppi Kheeri (Konkani style coconut rice pudding) is something that I have loved my whole life. They are fine and they look wonderful.

Cheppi Kheeri is a Konkani style traditional rice pudding or porridge, flavored with fragrant turmeric leaves and cooked only in fresh coconut milk !! Cheppi (bland taste) kheeri (kheer in Marathi means ' payasam ' or 'pudding', the dish I am referring to is ' kheeri ' the difference may be because there is no sugar in it) is a festival dish. Transfer it to a bowl for a closer view of the dish. Some like to enjoy with a pinch of salt and some.

To get started with this recipe, we have to 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 can achieve that.

The ingredients needed to make Cheppi Kheeri (Konkani style coconut rice pudding):

1. Get 1 1/2 cups freshly grated coconut
2. Get 1/3 cup rice
3. Get 1 turmeric leaf

Chappe Kheeri is a Konkani style unsweetened rice pudding which is commonly prepared for festivals like Nagarpanchami, gowri pooja, etc. This dish is made of just three ingredients - rice, coconut and turmeric leaves. Thick and thin coconut milk is extracted from freshly grated coconut. This spicy, aromatic mutton curry is packed with flavor.

Steps to make Cheppi Kheeri (Konkani style coconut rice pudding):

1. 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.
2. This is the thick milk.
3. Add water again to the coconut gratings, about ¾ cup, and blend again. - Strain once more and this is the thin coconut milk.
4. 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.
5. 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.
6. 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.
7. 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!!
8. 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.
9. 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.

Thick and thin coconut milk is extracted from freshly grated coconut. This spicy, aromatic mutton curry is packed with flavor. The toasted spices add a wonderful depth and the coconut cuts the harshness of the red chillies to give a delicately balanced gravy that's wonderful to scoop up with bread or rice. Indian Dessert RecipesIndian SweetsIndian Snacks Haldi panna pathali Recipe - Sweet rice dumpling in turmeric leaf; Madagane Recipe - Broken wheat pudding; Cheppe kheeri Recipe - Unsweetened rice pudding; Pancha kadai Recipe - Lentil pudding; Kele halvo Recipe - Banana pudding; this cookbook is handy for everyone containing detailed explanation and tips for cooking authentic and. Shrikhand is a very popular sweet made of hung yogurt and sugar.

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