Coconut with dryfruit pudding

To make Coconut with dry fruit pudding, start by melting jaggery to create a syrup. Soak the dry fruits (almonds, cashews, and pistachios) in water for about 60 minutes. After soaking, grind the dry fruits together with coconut. Combine this mixture with the jaggery syrup and cook on low flame until it separates from the pan, indicating it's ready to serve.

Coconut with dry fruit pudding can be made suitable for vegan diets by substituting ghee with a plant-based oil or vegan butter. Additionally, ensure that the jaggery used is free from animal products, as some jaggery may be processed with bone char.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar for a similar sweetness. For the dry fruits, feel free to use any combination of nuts you prefer, such as walnuts or pecans. You can also replace coconut with desiccated coconut if fresh coconut is not available.

To store leftover Coconut with dry fruit pudding, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to a week. For longer storage, you can freeze it for up to three months; just make sure to thaw it in the refrigerator before serving.

Coconut with dry fruit pudding pairs well with a cup of chai or coffee for a delightful dessert experience. You can also serve it alongside a light fruit salad or yogurt to balance the sweetness and add some freshness to your meal.