Coconut Milk Pudding

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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.