Rice Coconut Kheer

Recipe by
Total Time:
30-45 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 2 tbsp - raw rice flour
  • 1/2 cup - grated coconut
  • 2 - cardamom
  • 1/2 cup - grated jaggery
  • 10 - cashews
  • 1/4 cup - milk

How to Make Rice Coconut Kheer

  • Soak the raw rice in water for 15 minutes
  • Drain and grind the rice, adding the grated coconut and cardamom, to a paste.
  • Heat ghee in a pan, and fry broken cashews till it turns golden brown and keep aside
  • Add 1.5 cups of water to the ground rice-coconut paste and mix well and keep this vessel in low flame
  • Continuously stir the mixture to avoid forming lumps.
  • When the colour of the rice-coconut mixture turns dull white, add the grated jaggery and mix well and keep in low flame for 5 mins and remove from flame
  • Add fried cashews to payasam and mix well
  • Before serving, add boiled and cooled milk to the payasam and serve hot.
  • Recipe courtesy: Subbu's Kitchen