Nariyal Kheer / Nadiya Kheer for RCI

The theme for RCI August is the state of Orissa. This event is being guest hosted by Swapna of Swad.The event was first started by Lakshmi of Veggie Cuisine.

This recipe is for RCI Orissa.

Frankly speaking I had no clue about Orissa’s cuisine. I have seen Orissa’s beautiful handicrafts, pilpli work (patch work ) but never got a chance to taste their food.

All I knew was that they consume lot of fish and non veg dishes. As luck would have it my neighbour is from Orissa, she just can’t stay without having a non veg item daily.


When I asked her for a true Oriya recipe her eyes lit up ! I told her no…ooo non veg please 🙂

She gave me this recipe of Coconut Kheer which she learnt recently from her MIL, who stays in Bhuvneshwar. She told me not to forget adding the bay leaf as it gives a distinct flavour to the kheer .

So this recipe comes straight from Orissa.

You will require-


1/2 portion of fresh coconut grated or cut into pieces

1/2 cup basmati rice soaked for 20 minutes

1/2 cup to 3/4 cup sugar

1 litre milk (full cream)

1 small bay leaf

3 green elaichi

Some cashewnuts and raisins


Grind the fresh coconut and soaked rice with very little water to a fine paste.

Boil the milk with the bay leaf, cashewnuts and raisins till the milk is reduced to 750ml.

Add this milk slowly to the paste , stirring continuously to avoid lumps.

Cook the whole mixture for 10 -15 minutes. Add green cardamom powder.

Serve hot or chilled.



  1. This is absolutely cool!!! I have never had coconut kheer!! Even I know nothing about this cuisine! 😦 Dont even have a neighbour 😦 😦 goot to google for something 🙂

    Thanx Coffee , haaaa you will have to google no option for you 🙂

  2. It’s like a coconutty phirni with bay leaf! Very unusual entry, Arch. But tell me, the raisins didn’t curdle the milk?

    It tastes just like a coconutty phirni with bay leaf 🙂

    You are right there are chances of the kheer getting curdled. That day I had washed the raisins and put very less so probably it did not curdle 🙂
    It is advisable to put it last I think.

  3. hey, nariyal kheer phar avadli ani karayla pan soppi ahey. bayleaf kharidi karaychi ahey, sadhya ahey tey pharach suklele ahet, hyachya sathi fresh anin. aplya kade khiriche kiti paddhat ahet, nahi ka? phirni thodi ashich kartat, pan tyat naral nasto. Great entry!
    tuzhya blogcha navin look jabree ahey, setup pan changla distoy 🙂

    Ho aag pun me jasti kheer banvit nahi 🙂 Thodi phirni sarkhich lagate. Tula awadla na new look 🙂 Mala pun khoop awadla. Me kal pasun sarkha blog open karun admire kartey. To Pizza ani spaggheti Mumbai chya Pizzeria madhyey khalla hota, tevhanche pictures ahet 🙂 Ani te me banvilele wine ahey.

  4. Archana….I had a friend too from orissa…and she used to crazy about fish and non veg food ..:) In kerala too we make kheer with coconut milk, my fav is the one with moon dal….I liked your clay pot a lot 🙂


    Kheer with coconut milk , and also with mung dal sounds nice 🙂 You liked the clay pot. Even I like it a lot 🙂

  5. Looks so tempting and delicious.. I never tried kheer with coconut.. but shud definitly try this one!!!

    Me too, I rarely make a kheer :). Blogging makes you do so many new things :D)))

  6. Great entry! The kheer looks so tempting! I have never used bay leaf to make a sweet dish…must be giving a very good flavor. lavkarach try karayala pahije.:)

    Yes even I felt little odd putting the bay leaf, but taste was nice. Thanx Tee 🙂

  7. That looks sooooooooooooooo good! Superb pic!! I love sweets and wud luv to taste that!!

    Thanx Manasi, I am so happy you liked the sweet and the picture 🙂 Nice of you to stop by thanx 🙂

  8. Archana, ekdum chaan recipe ahe… similar to phirni, pan i believe coconut ani bay leaf mule veglach taste yet asel… great entry…:)

    Thanx Priyanka, ho bay leaf mule vegli chav yete.Tuzya site var me nantar donda comment kele pun blogger tras det hota not that word verification. Sarkha blank vhayche. Tuzi dal mast ahet and coconut barfi pun chaan distey 🙂

  9. Hi Archana,
    It’s my first time here. I came here through your comment on my blog.You have some great recipes here!
    Thanks for visiting my blog & for your kind words.
    You had some queries on my instant dosa post.
    Regarding grinding dry dal in the mixer… please don’t do that.You have to soak it overnight first before grinding. If not overnight, at least 5-6 hrs.
    To answer your second question, yes there is a slightly sour taste to the batter due to the action of the yeast resulting in fermentation.
    Hope this has clarified a few things for you.
    Do try it & let me know. It is so easy to make!

    Hi TBC,
    thanx for visiting my blog 🙂 Also thanx for clearing my doubts regarding the making of dosa.I will surely let you know how it was. I know from the look of your dosa it is going to be yummm !The procedure is so convenient too 🙂 Thanx 🙂

  10. such a unique dish. thanks for bringing it to us. i’m guessing you have many more oriya recipes up your sleeve.

    Thanx Bee 🙂 Yes I am trying to get some easy recipes from my friend. 🙂

  11. hi, looks good. very similar to phrini, but with a addition of coconut, which will make it taste better and different.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s