date: 2020-11-04T04:53:30.285Z image: https://img-global.cpcdn.com/recipes/546bc6727abd5a44/751x532cq70/wheat-coconut-milk-pudding-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/546bc6727abd5a44/751x532cq70/wheat-coconut-milk-pudding-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/546bc6727abd5a44/751x532cq70/wheat-coconut-milk-pudding-recipe-main-photo.jpg author: Cecilia Casey ratingvalue: 4.2 reviewcount: 7702 recipeingredient: - "1/2 Cup Whole Wheat" - "1 Cup heap grated Fresh Coconut" - "4 cup water" - "3/4 Cup Organic Jaggery Powder" - "1/2 Tsp Cardamom powder" - "1/2 Tsp Poppy Seeds" - "1 tsp Clarified Butter Ghee Oil for greasing" recipeinstructions: - "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." categories: - Recipe tags: - wheat - coconut - milk katakunci: wheat coconut milk nutrition: 171 calories recipecuisine: American preptime: "PT13M" cooktime: "PT34M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, wheat coconut milk pudding. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious. Wheat Coconut Milk Pudding is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it's quick, it tastes yummy. Wheat Coconut Milk Pudding is something which I have loved my entire life. They're nice and they look wonderful. To get started with this particular recipe, we have to first prepare a few components. You can cook wheat coconut milk pudding using 7 ingredients and 13 steps. Here is how you cook it. ##### The ingredients needed to make Wheat Coconut Milk Pudding: 1. Get 1/2 Cup Whole Wheat 1. Prepare 1 Cup heap grated Fresh Coconut 1. Make ready 4 cup water 1. Prepare 3/4 Cup Organic Jaggery Powder 1. Prepare 1/2 Tsp Cardamom powder 1. Prepare 1/2 Tsp Poppy Seeds 1. Prepare 1 tsp Clarified Butter / Ghee /Oil for greasing ##### Instructions to make Wheat Coconut Milk Pudding: 1. Soak 1/2 cup of whole wheat for 8-10 hours or overnight. Rinse well,drain water and set aside. 1. Take 150 grams or 1 Cup heap of grated fresh coconut. In a blender, add soaked wheat and coconut. 1. Add 1-2 cups of water and process well, such that it becomes easy to extract milk 1. 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. 1. 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. 1. Take a heavy bottom kadai / non stick kadai, dry roast 1/2 tsp of poppy seeds and set aside. 1. In the same kadai, add extracted wheat- coconut milk. Keep the flame low and stir the milk. 1. For this add 1 cup organic jaggery powder, mix well and continue to stir the milk. 1. By the end of 15 minutes,milk starts to thicken. Never let your hands down, keep stirring such that no lumps are formed. 1. Once it reaches the idli batter / Cake batter consistency, turn of the heat.Add ½ Tsp of cardamom powder and mix well. 1. 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. 1. 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. 1. Allow it to set for 45 minutes to 1 hr.Cut into desired shapes and serve it.Tastes best when served chilled. So that's going to wrap this up for this special food wheat coconut milk pudding recipe. Thanks so much for your time. I am confident you can make this at home. 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