2.5cups Coconut milk, you may need moreYou can use any milk of your choice
3-4TbspHoneyYou can use any sweetener of your choice
4podsCardamom seeds, crushed
10-12strandsSaffronsoaked in tablespoon of warm milk
1.5tspRosewater
2TbspChopped nuts, for garnish
4TbspMango,pureedFor the flavoring
For the Fruit Compote
1/2cupJamun, roughly chopped
1/2 cupPlums, roughly chopped
1/4cupWaterfor each of the fruit
2TbspHoney/ sugar/ Maple syrup
1/2Vanilla beanfor each of the fruit
Instructions
For the Kheer
Wash the sabudana under running cold water until water runs clear. Soak it in enough water for about an hour. Drain well.
Add sabudana and water to a thick bottomed pan. Cook until slightly translucent, about 10 minutes. Add milk and crushed cardamom. If using sugar, add it at this point. Let it cook another 10-12 minutes until the sabudana is completely cooked through. Take it off the heat and add honey.
This kheer will thicken as it cools so keep the consistency accordingly. Taste and adjust for sweetness. Add rosewater, saffron ( with the milk) and stir it well.
Serve warm or chilled. It tastes the best chilled if you wish to add the fruit flavouring.
Fruit Compote:
Cook the fruits with water and vanilla bean on medium heat in a thick bottomed pan (separate pans for different fruits) for about 5-7 minutes, till the fruit softens and starts releasing its juices. Add more water if the mixture starts sticking to the bottom.
Stir in sweetener of your choice. Cook for a further 2-3 minutes. Turn off the heat. Taste and adjust for sweetness. Let these compotes cool completely before mixing them in with the kheer. You WILL be left with extra compotes. They stay well in the fridge for 3-4 days and are great on icecreams, on yogurt, on top of cakes, in smoothies..
Assembly:
Divide the kheer in equal parts. Add the pureed mango, 2-3 tablespoons of the compotes in the kheer separately. Taste and adjust for sweetness and the fruit flavour. Garnish with chopped nuts and serve chilled!