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Narkel er Payesh

Narkel er Payesh (Coconut Kheer)

Narkel er Payesh. The story of a heady romance of coconut and milk. A kiss of coconut milk and a luxury of pistachios raise the spirits to an exalted high.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: Bengali
Ingredients Method Notes

Ingredients
  

  • 3/4 cup coconut freshly grated
  • 1 lit whole milk
  • 200 ml thick coconut milk
  • 1/2 cup pistachios chopped
  • 1/2 tsp green cardamom powder
  • 1 tsp kewora water (optional)

Method
 

  1. Add the milk to a vessel and cook over a slow flame, stirring occasionally, till the milk almost reduces to one third. You would not want the milk to stick to the bottom of the vessel.
  2. Now add the freshly grated coconut and coconut milk to the reduced milk, stirring continuously. Continue to cook over a low flame for about 10 minutes.
  3. Add the green cardamom powder and the pistachios. Cook for a further 2-3 minutes. If you do like the fragrance of keora water, it's time to add it now.
  4. Take the payesh off the heat, allow it to cool, decorate with chopped pistachios and serve.

Notes

Note: Note: I have not added any extra sugar here, the natural sweetness of the coconut I added were sufficient for me. In case you like your payesh slightly more sweet, please feel free to add a bit of sugar as per your liking.