Are you looking for a dessert that is quick, easy, and incredibly delicious? Forget the plain old kheer and try this special Rava Kheer Recipe with Fresh Coconut. Rava Kheer, also known as Suji ki Kheer or Semolina Pudding, is a beloved Indian dessert. This version, however, gets a wonderful flavour and texture from the addition of freshly grated coconut, making it a truly special treat.
This recipe is perfect for beginners and can be whipped up in under 30 minutes, making it an ideal dessert for festivals, special occasions, or just when you’re craving something sweet. It’s creamy, rich, and flavoured with cardamom, nutmeg, and saffron. Let’s learn how to make this comforting and delightful Rava Kheer.
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Ingredients List:
- 3 tbsp Rava (Semolina) (use fine rava)
- 3 tbsp Ghee
- (Almonds, Cashew Nuts, Pistachio) Chopped
- 3 tbsp Fresh Coconut (Grated)
- Raisins
- 600 ml Milk (pre-boiled and warm)
- Sugar (1/2 small bowl, or to your taste)
- 1 tsp (Nutmeg, Cardamom, Sugar) Powder
- Saffron (A few strands, soaked in a little water or milk)
Also Read – Creamy Coconut Rava Kheer
Step-by-Step Instructions:
- Follow these simple steps to make the perfect Rava Kheer:
- Roast the Rava: Heat ghee in a heavy-bottomed pan on medium heat. Add the rava and roast it on medium-low heat until it turns light golden and fragrant.
- Add Nuts and Coconut: Add the chopped almonds, cashews, and pistachios to the rava and roast for a minute.
- Sauté Coconut: Now, add the grated fresh coconut. Sauté this on low heat for 1-2 minutes to remove any raw smell.
- Add Raisins: Add the raisins and mix everything well.
- Pour the Milk: Slowly pour in the warm milk, stirring continuously to prevent any lumps from forming.
- Boil and Sweeten: Bring the kheer to a gentle boil. Once it starts bubbling, add sugar to your taste.
- Add Flavours: Add the cardamom-nutmeg powder and the soaked saffron strands. Mix well.
- Simmer: Lower the heat and let the kheer simmer for 5-7 minutes. This will help it thicken and absorb all the flavours.
- Serve: Your delicious Fresh Coconut Rava Kheer is ready! It will thicken more as it cools down. Serve it warm or chilled.
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Cooking Tips for Better Results:
- Roast Rava Well: The key to a flavorful Rava Kheer is to roast the semolina perfectly. Make sure it’s golden and aromatic, but not burnt.
- Use Warm Milk: Always add warm milk to the hot rava mixture. Adding cold milk can cause the rava to form lumps.
- Adjust Consistency: If your kheer becomes too thick after cooling, you can add a splash of warm milk to adjust the consistency before serving.
- Coconut Options: If you don’t have fresh coconut, you can use dry desiccated coconut (sukha khobra) as a substitute.
Variations:
- Vegan Version: To make this Rava Kheer vegan, use coconut oil or vegan butter instead of ghee. Replace the dairy milk with a plant-based milk like coconut milk (for extra coconut flavour!), almond milk, or oat milk.
- Spicy Version: While not traditional, you can add a tiny pinch of black pepper or ginger powder along with the cardamom for a unique, warming flavour.
- Kids-Friendly Version: If your kids are fussy about nuts, you can use powdered almonds and cashews instead of chopped pieces. You can also add a little vanilla extract for a flavour they’ll love.
Also Read – Rava Kheer Recipe with Fresh Coconut: Easy & Quick
Serving Suggestions:
- This Fresh Coconut Rava Kheer is a complete dessert on its own.
- It can be served warm or chilled, depending on your preference.
- Garnish with extra slivered almonds, pistachios, or a few saffron strands before serving to make it look even more appealing.
- It is a perfect dessert to serve after an Indian meal with roti, naan, or poori.
- It is also commonly made during festivals or as a sweet offering (prasad).
Frequently Asked Questions (FAQs):
Q1: What kind of rava (semolina) is best for this kheer?
Ans: Use a fine rava (semolina), but not the extra-fine (zero number) variety. Regular fine suji works perfectly for this Rava Kheer recipe.
Q2: My kheer sometimes curdles when I add raisins. How to prevent this?
Ans: The video notes that this can be a worry if raisins are sour. In this recipe, the raisins are roasted in ghee along with the nuts, which seems to prevent curdling.
Q3: Can I use dry coconut instead of fresh coconut?
Ans: Yes! The video specifically mentions that if you don’t have fresh coconut, you can use dry desiccated coconut (sukha khobra) instead for this Rava Kheer.
Q4: How can I make this Rava Kheer without sugar?
Ans: You can easily substitute sugar with jaggery powder, date paste, or a sweetener of your choice. If using jaggery, add it at the very end after turning off the heat to prevent the milk from curdling.
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Rava Kheer Recipe with Fresh Coconut: Easy & Quick
Ingredients
- 3 tbsp Rava Semolina (use fine rava)
- 3 tbsp Ghee
- Almonds, Cashew Nuts, Pistachio Chopped
- 3 tbsp Fresh Coconut Grated
- Raisins
- 600 ml Milk pre-boiled and warm
- Sugar 1/2 small bowl, or to your taste
- 1 tsp Nutmeg, Cardamom, Sugar Powder
- Saffron A few strands, soaked in a little water or milk
Instructions
Follow these simple steps to make the perfect Rava Kheer:
- Roast the Rava: Heat ghee in a heavy-bottomed pan on medium heat. Add the rava and roast it on medium-low heat until it turns light golden and fragrant.
- Add Nuts and Coconut: Add the chopped almonds, cashews, and pistachios to the rava and roast for a minute.
- Sauté Coconut: Now, add the grated fresh coconut. Sauté this on low heat for 1-2 minutes to remove any raw smell.
- Add Raisins: Add the raisins and mix everything well.
- Pour the Milk: Slowly pour in the warm milk, stirring continuously to prevent any lumps from forming.
- Boil and Sweeten: Bring the kheer to a gentle boil. Once it starts bubbling, add sugar to your taste.
- Add Flavours: Add the cardamom-nutmeg powder and the soaked saffron strands. Mix well.
- Simmer: Lower the heat and let the kheer simmer for 5-7 minutes. This will help it thicken and absorb all the flavours.
- Serve: Your delicious Fresh Coconut Rava Kheer is ready! It will thicken more as it cools down. Serve it warm or chilled.
