Prep Time: 20 min
Cooking Time: 15 min
Serves: 2 to 3 Ingredients
- Whole black dates (pitted) - 1 cup
- Fresh coconut milk (neither thick nor thin) - 1 cup
- Whole milk (boiled & cooled) - 1/4 cup
- Water - 3/4 cup + 1/2 cup
- Thick jaggery extract - 1/2 cup
- Cardamom powder - 1/2 tsp
- Cashew nuts (broken) - 12 to 15
- Ghee - 1 tsp + 1 tbsp
- Heat a teaspoon ghee in a tadka ladle/pan & saute the cashew nuts until golden brown; set aside.
- Cook pitted dates in a wok/kadai along with three fourth cup water for about 5 to 7 min in medium flame until soft & tender; set aside to cool.
- Grind cooked and cooled dates to a coarse paste using the small dry grinding jar of the mixie; need not add water while grinding.
- Heat a heavy bottomed pan, add the coarsely ground dates paste, jaggery, coconut milk, half cup water & cook in medium flame for about 3 to 4 min stirring continuously.
- Once the mixture begins to boil, add the cardamom powder & cook for another 2 min.
- Switch off gas & garnish with toasted cashew nuts.
- Stir in a tablespoon of ghee & serve either warm or chilled.
- Use homemade fresh coconut milk for the best flavor & taste.
- Use boiled & cooled milk as the kheer curdles when adding hot milk.