Moong Dal Kheer has a special place in the cuisine of Karnataka. It is prepared for all festive occasions like Ganesh Chaturthi, Gokulashtami, Ugadi (Gudi Padva) and Dassehra. It is known as payasa in Mangalore. Using moong dal and jaggery makes it a healthy dessert.
½ cup Moong dal (split green gram)
¼ cup Sabudana (sago)
1 cup Fresh coconut (grated)
¾ cup Jaggery (grated)
¾ cup mixed dryfruits (cashews, almonds, raisins)
1 tsp Cardamom powder (elaichi powder)
¼ tsp salt
1 tbsp Ghee
- Wash and soak moong dal and sabudana separately for an hour.
- Grind fresh coconut with ½ a cup of water. Strain through a fine sieve and collect the coconut milk in a bowl. This is the first extract (thick coconut milk).
- Grind the coconut remains again with ½ cup water. Strain and collect the coconut milk. This is the second extract (thin coconut milk). Keep it aside.
- Cook the moong dal with 1 cup of water in a pressure cooker for 3 to 4 whistles. Let it cool down.
- Heat 1 tbsp ghee in a pan. Add the dry fruits. Saute for 3 to 4 mins on slow flame. Keep this aside.
- Heat a deep pan.
- Add the cooked moong dal and coconut milk.
- Mix well and mash the cooked moong dal thoroughly with the back of the spoon.
- Add a cup of water, soaked sabudana, jaggery and mix well. Cook on a slow flame.
- Keep stirring till the jaggery dissolves and sabudana is cooked.
- Add salt, powdered cardamom and mix.
- Add the fried dry fruits in the kheer.
- Serve hot or you can refrigerate it and serve cold. Either ways, it tastes awesome.
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