Ingredients
- Pesarapappu/ Moong dal(yellow split) - 1 cup
- Jaggery (Grated) – 1 1/2 cup (as reqd)
- Cow’s Milk/Coconut milk - 2 cups
- Cardamom powder – 1/4 tsp
- Nutmeg powder - ½ tsp (optional)
- Ghee - 2 tbsps
- Cashew nut - 1 tbsp, chopped
- Raisins - 1 tbsp
Preparation Method
Heat a pan, pour a tbsp of ghee and fry cashew nuts, raisins and keep it aside.
Lightly roast moong dhal in 1/2 tbsp of ghee in the same pan, till an aroma comes and keep it aside.
Boil 1 cup of water in a vessel and add jaggery, remove from heat once it got dissolved completely (Don’t make thick syrup)
Strain to remove the dirt’s if any.
In a thick bottomed vessel boil 2 cups of cow’s milk and make it to half. Stir once in a while.
Simultaneously, wash the dal well & pressure cook in 1 ½ cups of water for 2 whistles. Dal should be cooked softly.
Keep the pan on low flame and add jaggery syrup. Boil for 5 more mts.
Now, Pour the milk, cardamom powder in the cooked dal and mix well. Stir well, till it blends completely.
Add fried cashew and raisins to the boiling kheer. Nutmeg powder gives different aroma to the kheer.
Serve warm or refrigerate until chilled. It tastes great in both the forms.
Variations
- Soak 2 tbsps of poppy seeds(khus-khus) in warm water for half-an hour and cook along with the dal.
- If coconut milk is not used, make a smooth paste of poppy seeds (2), grated coconut(4 tbsps) and 1 tbsp cashew. Add it along with milk to give rich taste.
- Half a cup of grated coconut and a tbsp of rice (soaked for 20 mts) can be grinded and added in the jaggery before it starts boiling. Make sure lumps are not formed by stirring continuously.
- This can also be done using only Chana dal(Bengal gram). Or 2 tbsp of Chana dal can be added for 1 cup of yellow moong dal.
- Sugar can be added instead of jaggery. Comparatively with jaggery it tastes good and it’s full of iron too.
Word of Caution
After adding coconut milk(if only coconut milk added) don’t boil the kheer for long time.
