Gulabi Narial Kheer

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  • 25 g Brown & Polson Custard Powder
  • 50 g Fresh Rose Petals
  • 500 ml Coconut Milk
  • 500 ml Milk
  • 250 g Sugar
  • 50 ml Ghee
  • 100 g Cashew
  • 50 g Fresh Grated Coconut
  • 1 pinch Cardamom Powder


    • Select any scented variety of roses. Pluck the petals. Boil Milk along with rose petals, till it reduces to half, Add Sugar, Cardamom powder, and thicken with Brown & Polson Custard Powder and boil further till it is of thick Consistency.
    • Remove from fire add the fresh coconut milk and grated coconut. Stir well.
    • In a separate pan heat ghee and fry the cashews till golden brown and garnish the kheer. Serve hot or cold.

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