Moong Daal Kheer / Payasam

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 6 to 8 servings

Ingredients

1 cup yellow moong dal (split yellow gram)
1/4 cup par-boiled rice (ukda chawal)
1 cup jaggery (gur) powder
1/4 cup chopped cashewnuts (kaju)
1/4 tsp cardamom (elaichi) powder
1 cup grated coconut
1 cup sugar
1 cup milk
2 tbsp ghee
3-4 saffron (kesar) strands
1 tsp rose essence , optional

Method

Wash lentils and rice well replacing water at least 4-5 times, soak for 30 minutes, drain and keep aside.Grind coconut with cardamom and keep aside.Pour in drained rice and dal in a pressure cooker along with 4 cups of water and pressure cook till 3 whistles.Open the cooker once the pressure ease off, and mash the dal well with either potato masher or wooden spatula.Add the milk, sugar and jaggery and simmer for 15-20 minutes until dal thickens.Add the coconut mixture, saffron and rose essence and stir well, cook for another minute and turn off the flame.In another pan, heat ghee and fry cashews till light brown, and pour it over payasam.Keep some aside for garnishServe hot.