Palmyra kheer with coconut

Directions

1. Before you begin, reduce the 500g of whole milk until it thickens into a custard-like consistency, then set it aside. ⏱ ≈ 10 min
2. Peel the palm fruits and rub them in a woven basket to extract the juice. Then, filter the juice thoroughly through a fine sieve. ≈ 8 min
3. Heat the filtered juice in a saucepan over low heat. ⏱ ≈ 40 min
4. Once you have reduced and thickened the mixture, add half of the coconut and the powdered sugar, then stir constantly to prevent sticking. ⏱ ≈ 10 min
5. Once the sugar has melted and the mixture has thickened again, add the liquid milk and the remaining coconut, then mix well. ⏱ ≈ 10 min
6. Keep the heat low throughout the entire cooking process. ⏱ ≈ 40 min
7. Once the kheer has reached the desired thickness, turn off the heat, then add the reserved khoya and a little coconut for mixing. ≈ 4 min