Ingredients -
Moong Dal / Pesarapappu 1 cup
Milk 4 cups
Jaggery 3/4 cup
MTR Badam Powder 1 Tbsp
Cardamom powder 1/2 tsp
Ghee 1 tsp
Cashews and Raisins for Garnish as required
Method Of Preparation -
Roast moong dal(pesarapappu) in 1/2 tsp of ghee until golden brown. Also fry some cashews and raisins in ghee and keep them aside.
Pressure cook moong dal in water / milk or a combination of milk and water.
After the moong dal is cooked well mash it either in a blender or with the back of a strong ladle. (We prefer it as is)
In a sauce pan, boil milk and add grated jaggery and the boiled moong dal. Bring it to a boil and add MTR Badam powder, cardamom powder.
Let it simmer for a few minutes until the kheer gets a creamy texture.
Garnish with the fried cashews and raisins and serve hot or cold.
Note - If the jaggery is hard to grate, add 2 tsp of water to the jaggery blocks and microwave it for a couple min (depending on the power of the microwave). It would liquify and therefore easy to pour in the kheer.
Also fresh badams(Almond) can be powdered and used instead of the MTR Badam powder.
This goes to the Thanda Mela hosted by Srivalli of cooking4allseasons .
Serves 6 adults
Preparation Time 25 min
Posts
Looks nutritious & yummy kheer
woow!!! delicious kheer...looks mouth watering....
so delicious..
My all time favourite, tempting kheer..
Delicious payasam, love ethnic food so much, this is my fav'
Thank you for the lovely entry
One common problem while cooking with milk and jaggery is that the milk splits as soon as the jaggery is introduced. Have you faced that problem?