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.