Dry roast moong dal in a pan. Add 1 tsp ghee and roast till light brown and aromatic. Set aside. In the same pan, add 1 tsp ghee and lightly roast chopped cashewnuts and almonds. Then add chopped coconut and raisins and saute lightly. Chopped dry fruits added gives a nice tasty bite with every spoonful of this delicious kheer.

Now pressure cook dal along with 1.5 cups water up to 4 whistles. Release steam after 5 minutes. To get the texture feel, dal should be cooked just -cooked stage and not mushy.

Meanwhile, boil milk. Lower flame when it comes to a full boil. Add 3 tbsp milk powder to the boiling milk by diluting it with warm milk. Give it a stir. Add jaggery and a bay leaf. Keep on boiling till it is reduced to half. Alternatively, jaggery can be boiled separately with 1/4 th cup water till dissolved. Strain and add the syrup when the kheer is done and cooled partially.

Lightly mash the cooked dal with the back of a spoon. Add it to the boiling milk. Boil till the kheer is thick. Sprinkle cardamom powder and a pinch of salt. Cook for 2 more minutes and switch off the stove. Finally, add roasted dry fruits and chopped coconut and mix gently. Serve delicious Moong Dal Kheer chilled or at room temperature and slurp on a bowl of rich creamy delicacy.