Taal kheer

Name: Taal kheer
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 6 cups Palmyra pulp; 1 cup grated coconut; 1 cup sugar; 1 tablespoon ghee; 1 tablespoon chopped cashewnut; 1 tablespoon raisins; 1 teaspoon green cardamom powder; 1 litre cow milk; 1 tablespoon condensed milk

Sumita Sarkhel @cook_11753561

Kolkata, India

This is a traditional Bengali dessert specially prepared during Janmastami. It is the best way to utilize the Palmyra fruit in Indian Cuisine.

Sumita Sarkhel @cook_11753561

Kolkata, India

This is a traditional Bengali dessert specially prepared during Janmastami. It is the best way to utilize the Palmyra fruit in Indian Cuisine.

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Ingredients

40minutes

6 servings

6 cupsPalmyra pulp
1 cupgrated coconut
1 cupsugar
1 tablespoonghee
1 tablespoonchopped cashewnut
1 tablespoonraisins
1 teaspoongreen cardamom powder
1 litrecow milk
1 tablespooncondensed milk

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Steps

40minutes

1

Heat the ghee in a wok. Add the chopped cashews and fry till it is light brown in colour. Keep it aside.
2

Put another wok in the flame and heat the milk. Add the grated coconut and boil it in the milk until it has been cooked.
3

Add the Palmyra pulp in it and stir it altogether for approx 5 minutes.
4

Add the sugar and stir it again until the kheer thickens.
5

Add the cardamom powder and the condensed milk
6

Remove it from the flame and garnish it with the fried cashews and raisins. For better results you may soak the raisins in a cup of water
7

Cool it in room temperature and for better taste you may refrigerate it for 1 hour.
8

Your Taal kheer is ready to be served.