Khus Coconut

About Khus Coconut

Ingredients

• Khus syrup 4 tbsps + to decorate and drizzle
• Tender coconut water 4 cups
• Coconut cream 1 cup
• Lemon juice 4 tsps
• Vanilla ice cream 12 scoops
• Toasted scraped fresh coconut 4 tbsps
• Red cherries with stem 4 to garnish

How to Make Khus Coconut (Stepwise Photos)

Method

1. For each portion, strain 1 cup tender coconut water into a bowl, add 1 tsp lemon juice and mix.
2. Put 2 scoops of vanilla ice cream in a blender jar, add 1 tbsp khus syrup, ¼ cup coconut cream and blend.
3. Decorate the inside of a tall serving glass with some khus syrup and pour in the blended mixture.
4. Top it up with the coconut-lemon water, 1 scoop of vanilla ice cream and 1 tbsp toasted scraped coconut. Garnish with 1 red cherry and drizzle a little khus syrup and serve immediately.
5. Prepare 3 more portions in the same way and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps