Coconut Milk Recipes

Coconut Milk Pudding
Ingredients:
200 gms - fresh coconut, grated
2 tbsp - clarified butter (ghee)
6 cups - fresh milk
100 gms - mung beans (moong dal)
1 cup - water
150 gms - sugar
1 tsp - cardamom powder To Garnish:
2 - cashewnuts, roasted
20 - pistachio cuts, slivered
grated coconut (optional)
Method

1. Reserve 2-3 tablepoons of the grated coconut for the garnish.
2. Roast the cashewnuts in a non-stick fry pan or kadhai without oil until brown.
3. Stir fry constantly as they will burn easily.
4. Reserve for the garnish.
5. Wash the mung beans in running water and pat dry.
6. Heat clarified butter to a medium heat in a non-stick fry pan or handi until light brown.
7. Add the mung beans and toss them in the butter until they are a silvery colour (about 3 mins).
8. Add water and bring to the boil.
9. Reduce to low heat and simmer until mung beans are tender and the liquid almost all absorbed.
10. Add milk and bring to the boil, then simmer until reduce to half, stirring all the time.
11. Add the sugar and cardamom, stir and simmer for 5 mins.
12. Now add the grated coconut and stir in for one minute.
13. Remove from heat.
14. Pour into small serving bowls or large one.
15. Garnish with roasted cashewnuts and reserved grated coconut.
16. Serve hot.