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Before you jump to Wheat Coconut Milk Pudding recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Deciding to eat healthily offers marvelous benefits and is becoming a more popular way of living. There are a number of health conditions related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. While we’re incessantly being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. A lot of people typically think that healthy diets demand much work and will significantly alter how they live and eat. In reality, though, simply making some minor changes can positively affect day-to-day eating habits.
Initially, you should be extremely careful when you are shopping for food that you don’t unthinkingly put things in your shopping cart that you don’t want to eat. For instance, have you ever checked how much sugar and salt are in your preferred cereal? Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. If you’d rather not eat oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.
Obviously, it’s not at all hard to start integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to wheat coconut milk pudding recipe. To cook wheat coconut milk pudding you need 7 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Wheat Coconut Milk Pudding:
- Prepare 1/2 Cup Whole Wheat
- Take 1 Cup heap grated Fresh Coconut
- You need 4 cup water
- Take 3/4 Cup Organic Jaggery Powder
- Use 1/2 Tsp Cardamom powder
- Provide 1/2 Tsp Poppy Seeds
- Get 1 tsp Clarified Butter / Ghee /Oil for greasing
Steps to make Wheat Coconut Milk Pudding:
- Soak 1/2 cup of whole wheat for 8-10 hours or overnight. Rinse well,drain water and set aside.
- Take 150 grams or 1 Cup heap of grated fresh coconut. In a blender, add soaked wheat and coconut.
- Add 1-2 cups of water and process well, such that it becomes easy to extract milk
- Pass the blended coconut and wheat mixture through sieve and extract the milk. Discard the residue. There is no need of thick milk,you can dilute it with water and extract both thick and thin milk from coconut and wheat, all together.
- You'll get approximately 3 cups of milk, dilute it by adding 11/2 to 2 cup of water. If it's more diluted,then cooking time increases.
- Take a heavy bottom kadai / non stick kadai, dry roast 1/2 tsp of poppy seeds and set aside.
- In the same kadai, add extracted wheat- coconut milk. Keep the flame low and stir the milk.
- For this add 1 cup organic jaggery powder, mix well and continue to stir the milk.
- By the end of 15 minutes,milk starts to thicken. Never let your hands down, keep stirring such that no lumps are formed.
- Once it reaches the idli batter / Cake batter consistency, turn of the heat.Add ½ Tsp of cardamom powder and mix well.
- Mix well everything. Turn off the flame. Grease the tray/ plate with ghee. For vegan option grease it with vegetable oil.Pour the cooked pudding mixture to the tray, tap it.
- Sprinkle some roasted poppy seeds on top and allow it to cool.Once it cools a bit and when you can handle the heat, grease hand with ghee (oil for vegan option) and tap the pudding mixture gently.
- Allow it to set for 45 minutes to 1 hr.Cut into desired shapes and serve it.Tastes best when served chilled.
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