Moong Dal Jaggery Kheer

Name: Moong Dal Jaggery Kheer
Total time: 1200 s
Yield: 2 serve
Cuisine: Indian
Ingredients: 1/4 cup Desi ghee; 1/2 Cup Split black gram skinless soaked and drained; 10-12 Cashewnuts; 1/2 cup Rice soaked and drained; 3/4 cup Jaggery (gur) grated; 1 cup Coconut milk; 1/2 teaspoon Green cardamom powder

Sarita Srivastava @cook_26934677

Ranchi

#moongdal #kheer #Cookpad
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits

Sarita Srivastava @cook_26934677

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Ingredients

16-20 mint

2 serve

1/4 cupDesi ghee
1/2 CupSplit black gram skinless soaked and drained
10-12Cashewnuts
1/2 cupRice soaked and drained
3/4 cupJaggery (gur) grated
1 cupCoconut milk
1/2 teaspoonGreen cardamom powder

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Steps

16-20 mint

1

Heat desi ghee a deep nonstick pan, add cashew nuts and sauté till light golden.
2

Drain and set aside on a plate. Add moong dal and rice to the ghee left in the pan and sauté till fragrant.
3

Add 2 cups water and cover and cook till both dal and rice are soft. Add jaggery and stir till it dissolves completely.
4

Add green cardamom powder and mix well. Add coconut milk and mix. Cover and cook for 3-4 min. Transfer into a big serving bowl or into individual bowls.
5

Serve by garnishing with the sautéed cashews nuts.