Hey there, foodies! 🍽️ In today’s video, I’m sharing my scrumptious Mango Coconut Kheer recipe that’s an absolute delight for your taste buds. 🤤 This tropical twist on traditional kheer is a real showstopper! 🌟
Chetna’s Indian Feast
🔥 Want to satisfy your sweet cravings with a burst of mango and coconut flavors? Look no further! Join me in creating this mouthwatering dessert that’s perfect for any occasion. 🎉
In this video, I’ll walk you through the step-by-step process of making Mango Coconut Kheer, ensuring it turns out rich, creamy, and full of tropical goodness. 🏝️
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#kheer #cookingtutorial #HomemadeDesserts #chetnamakan #indianfood
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Chef Chetna Makan is a winner of the ‘Christmas Bake Off 2016’ and a former contestant on the Great British Bake Off in 2014.
She has authored 7 cookbooks, including ‘The Cardamom Trail,’ ‘Chai, Chaat & Chutney,’ ‘Chetna’s Healthy Indian,’ and ‘Chetna’s Healthy Indian Vegetarian.’
Cookbooks are available for purchase in stores and online.
CHETNA’S INDIAN FEAST 👇
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Hello and welcome back to my channel Today's recipe is a little festive treat It's one of my favorite desserts Puddings and actually once I make it I Find it very very difficult to stop so I'm making a little twist on the classic I am making K but not a normal K I am Making mango and coconut K yum K is just Just reminds me of home of family get Togethers because key was made a lot at F festivals or at kind of you know Gatherings and that's why it has such a Special place uh in my heart and I'm Going to get cooking it's a very simple You really can't get it wrong there are Hardly any ingredients in there but it Just takes a little bit of time so you Have to be patient let's get cooking Before that don't forget to subscribe And hit the Bell button so you guys know That I don't kind of soak rice when I'm Cooking actual rice but this is one of The only times I actually soak rice so I Have got here 880 G of basmati rice I Just use basmati rice for everything in Cooking here because I can't find really Nice variety of Rices in UK whereas in India you get such a massive range so Yeah it's just fine it's safe you get Really good results so 80 g of basmati Rice and now I'm going to rinse it a few Times three or four times to just get Slightly clearer water and then I'm just Going to soak it in water uh for 10 15
Minutes while I start work on the milk Once you have rinsed it three four times Then you just basically don't have to Measure just soak the rice in enough Water and just leave this alone and here I have got 600 mL of whole milk please Don't use half fat or whatever just Because you're making a dessert you need Full fat so this is full fat milk 600 mL I'm just going to bring it to a boil so This only takes around 5 minutes to kind Of come to a boil and the rice has been Sitting in this uh water for uh 10 Minutes so what I'm going to do is if You have more time you can leave it to Kind of soak for longer it's 10 minutes And the milk is boiling so it's time to Drain this out so once it is drained get Rid of all the uh water then add it in a Pesel and Motor I know you think oh this is very Little rice but actually key doesn't Need too much rice if you add too much Then you'll have to add more liquid Later on all I'm doing is just trying to Break open the rice so it's not whole I Don't want to make a paste or a Completely crush it I just want to break Up the rice you can leave it whole but I Found this is only with trial and error I realized that actually the key turns Out to be creamier if you crush the rice And also rice cooks really nicely then Okay I think all the grain has been
Crushed all the grains are broken right And now this goes in the milk so here is Our Milk and you can see it's boiling away And that's when you add the Rice so like I said this is the time to Be patient don't cook this on high heat Or medium heat cook this on low heat if You cook it on high heat or medium heat First of all you won't be able to leave This pot it's just going to be boiling It'll have to be here secondly there are Chances that the milk or the rice will Get stuck and then you can taste the Burn flavor which is no no no so the Only way to cook this is on low heat and This is going to take a good 3035 Minutes for the rice to be fully cooked And uh you can't leave the kitchen but Uh you can come and stir this every 5 Minutes I promise it'll be worth every Second I think because I do such easy Simple recipes this is not much time Half an hour to make a ke is not much But because I do really simple recipes When I'm doing such recipes which are Not even complicated but just need a Little bit more attention I feel like oh My God it's such a big I'm giving you Guys like a big responsibility but uh You are all very capable of this so 5 Minutes every 5 minutes stirring and put A timer for around 35 minutes in total So it's been a total of 15 minutes and
I've been stirring this every 5 minutes You can see it's become thick and creamy But now is the time I'm going to start Adding the flavors and make it next Level delicious so I've got a tin of um Coconut milk Again full fat coconut milk And then give it a stir and now we've Still got 15 more minutes on the timer For it to cook so continue the cooking But once again keep stirring every 5 Minutes so it's been exactly 30 minutes My timer has just gone off look how Thick this has become now I'm going to Add 40 G of golden Casta sugar you can Add normal Casta sugar you could add Granulated sugar it does not matter give It a mix and now goes in the other Flavor the next flavor to go in is is my Beloved cardamum so I want really Intense cardamum flavor so which is why I'm using fresh cardamum and I'm going To grind it like kind of crush it fresh I do use powder a lot which you've Noticed before in my recipes but I have To say the ready powder does not have The same exact intensity as the fresh One which is why today I'm using fresh So just use like four to five cardamum Pods green cardamum pods break it open What I'm doing just the sun has suddenly Disappeared anyways break this Open and then just crush This there goes the Gard let me see if I Can turn the light on and if it's better
Yeah I think that's better and now goes In the flavor of mango so unfortunately Obviously it's not mango season it's the Middle of winter so I'm just going to Use some tinned mango mango puree so I'm Going to add 4 tbspoon of tinned mango And give it a mix guys this Smells this smells so good I think I Like the consistency of this so I'm Going to add and I don't mind it a bit Thinner so I'm going to add two more Tablespoons of the purey and then I'm Just going to cook this for 2 minutes Last 2 minutes and in that 2 minutes I'm Just going to prep some pistachos just Going to get a handful of pistachio and Just rub roughly drop It here Is the mango coconut key ready I really Hope I you guys could smell this just Smells incredible absolutely incredible And this should easily feed four to six People depending on how many I would Happily eat the whole thing I know no One would believe it but I could I could Definitely eat this whole thing on my Own [Music] The main reason to make this recipe is Not you guys actually myself because Like I said earlier my mouth is watering I love ke I haven't made ke since last Diwali and it just is my favorite Favorite favorite dessert Punjabi proper
Dessert and I just smells Incredible that's genius you can make Exact same thing without the coconut and The mango but guys the coconut mango key Is awesome absolutely delicious so good I'm going to have this whole Bowl I'll Try and leave some for the family it's Going to be hard but I really hope You're going to give this a go don't Forget to subscribe hit the Bell button And I really hope you all have a Fabulous and a very very happy Diwali I'll see you very soon with another new Recipe bye for [Music] Now [Music] To