Ingredients

• 200 g - fresh coconut, grated
• 2 tbsp - clarified butter (ghee)
• 6 cups - fresh milk
• 100 g - mung beans
• 1 cup - water
• 150 g - sugar
• 1 tsp - cardamom powder
• To garnish:
• 2 - cashew nuts, roasted
• 20 - pistachio, slivered
• grated coconut (optional)

How to Make Coconut Milk Pudding

• Reserve 2-3 tablespoons of the grated coconut for the garnish.
• Roast the cashew nuts in a non-stick fry pan or kadhai without oil until brown.
• Stir fry constantly as they will burn easily.
• Reserve for the garnish.
• Wash the mung beans in running water and pat dry.
• Heat clarified butter to a medium heat in a non-stick frying pan or handi until light brown.
• Add the mung beans and toss them in the butter until they are a silvery colour (about 3 minutes).
• Add water and bring to the boil.
• Reduce to low heat and simmer until mung beans are tender and the liquid almost absorbed.
• Add milk and bring to the boil, then simmer until reduced to half, stirring all the time.
• Add the sugar and cardamom, stir and simmer for 5 minutes.
• Now add the grated coconut and stir for one minute.
• Remove from heat.
• Pour into small serving bowls or a large one. Garnish with roasted cashew nuts and reserved grated coconut.
• Serve hot.