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HESARUBELE PAYSA / MOONGDAL KHEER

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Preparation time: 20 min,Cooking time: 45 min,Served:4-5 people

  
CONTENTS
QUANTITY
1
YELLOW SPLIT MOONG DAL
1 CUP
2
JAGGERY
2 ¼ CUP
3
GRATED DRY COCONUT
2 TBSP
4
CLARIFIED BUTTER/ GHEE
1-2 TBSP
5
CASHEW NUTS
FEW
6
RAISINS
FEW
7
CARDAMOM POWDER
1 TSP
8
BOILED MILK
1 CUP













METHOD:

1.Dry roast the Moong dal for 5 min on medium heat till aromatic. Or till it  slightly changes its color.

2.In a small pan add ghee, once ghee starts to melt add cashew  nuts and raisins and roast it lightly and keep it aside.


3.In a heavy bottom pan add boiled moong dal and little water to  boil, then add jaggery and cook for 3-4min on low to medium  heat until jaggery melts and starts to thickening, stir in  interval make sure that the jaggery should not stick to the  bottom of the pan.


4.Add desiccated coconut and mix it well.  Then add milk and cook for another 5 min on medium heat and mix well.




5.Finally add roasted cashew, raisins and freshly grounded cardamom powder and mix it well. Now Hesaru bele paysa/ moongdal kheer is ready to serve hot or cold.



TIPS:        

 Adjust the quantity of milk according to taste and consistency you want.

 Remove the impurities of  the jaggery (Boil little water and add jaggery, once it dissolve in water switch off the heat and strain)

  Add boiled and cooled milk to prevent curdling.
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