Vegan Shell Pasta & Coconut Milk Kheer

My daughter loves kheer with sago,vermicelli or else with pasta. For today's Krishna Jayanthi celebration, i prepared this vegan kheer with small shell pasta, jaggery and coconut milk. This kheer tastes simply fantabulous, with a wonderful coconut flavour. Look at the colour of the kheer, dont you love it. My daughter enjoyed thoroughly her bowl of this delicious kheer and with masala vada, needless to say how filling and delicious this kheer will be.

Since i used small shell pasta, they gets cooked very quickly and your kheer will get ready within less than 15 minutes, if you dont have pasta dont worry,you can still make this kheer with sago,vermicelli or with rice flakes.Just mix and match, am sure you will enjoy thoroughly this kheer.Storebought coconut milk works wonder in this kheer, but you can use very well the freshly squeezed coconut milk too.

1/2cup Mini Shell Pasta
2cups Thick Coconut milk
1/2cup Jaggery (grated)
1/2tsp Cardamom
Few Sliced almonds

Cook the mini shell pasta with enough water until they gets half cooked.

Add immediately the thick coconut milk to the cooked pasta and cook for few more minutes

Meanwhile make a thick syrup with jaggery with enough water.

Now add the jaggery syrup to the cooking pasta and cook for few minutes.

Finally add the cardamom powder and sliced almonds to the kheer.

Serve warm.