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Mung Dal Kheer Dal liquid Mung Dal Jaggery grated coconut ghee

Mung Dal Kheer is a special type of kheer made from moong dal, jaggery, milk, ghee and raisins and nuts. It is a specialty of the western states of Gujarat and maharashtra. It is also popular in the southern indian states of kerala and tamil nadu, where coconut milk is used for its preparation. It is usually made during the festival of onam and weddings.

Moong kheer is an excellent dessert dish. It is tasty and full of proteins. It is mildly sweet, so it can be consumed by weight watchers as well. It can also be served as evening snack. To prepare moong dal kheer, you will need 100gms moong dal, 200 gms jaggery(you can use sugar too but the traditional taste comes from jaggery), 100 gms rice, half ltr whole milk, 1 tin of condensed milk, some raisins, blanched and chopped almonds and cashews, 2 tbsp ghee and 1/2 tsp cardamom powder. Move a frying pan over medium heat and add the ghee. When its hot, add the moong dal and fry it till its light brown. Cook the dal and rice with some water in a pressure cooker for 10 mins. To make the jaggery syrup, boil the jaggery and water on medium heat and stir well till its completely dissolved. Next add the dal and rice to it. Cook for ten min and then add the milk. Let the mixture boil for 5 mins. Now add the condensed milk and keep stirring and cooking till the kheer gets a pudding like consistency. Add the cardamom powder, raisins and nuts. Serve hot or chilled.

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