August 13, 2015

Moonghdal and Sabudana Kheer

A delicious and simplest sweet that needs no milk and no grinding. The roasted, split yellow moong dal and the fried coconut pieces give flavour and taste to this dessert. This kheer suits any special occasion and tastes equally good when had hot or cold... 


SEE OTHER KHEER RECIPES: BROKEN WHEAT KHEER, VERMICELLI KHEER, ALMOND&CASHEW KHEER, POHA KHEER, LENTILS KHEER


Pre time: 05 mins
Cooking time: 25 mins
Serves: 4


Ingredients for making Moongdal and Sabudana Kheer:


Moong dal (Splitted yellow dal)  1 cup
Sabudana (Sago)1 cup
Jagerry   2 cups  (grated or powdered jagerry)
Cardamom powder 1/2 tea spoons
Cashews and raisins  2 tb spoons
Finely chopped coconut pieces 1 tb spoon
Ghee (Clarified butter) 2 tb spoons



How to make Moongdal and Sabudana Kheer?

Soak the Sabudana for 1 hour. Dry roast the moongh in a heavy bottomed pan till it becomes light golden colour and nice aroma comes in medium flame. Add 5 cups of water to it and let it to boil.

When the moongh dal is boiled well but not mushy add the soaked sabudana in to it. Add more water to make the sabudana to boil.
Once the Sabudana is added and starts boiling, the moong dal stops boiling. So don't bother that it will become creamy or mushy.
Wait till the Sago becomes glossy, big and soft. (It takes around 20 minutes)












Now add the powdered jagerry to the boiling stuff.
Keep stirring in mdium flame.
Once the stuff thickens and comes to milkshake consistency and raw smell of jagerry goes add the cardamom powder and keep the flame to low or minimum.










In a sauteing pan heat 2 tb spoons of ghee and fry the coconut pieces. When it starts to change the colour add the cashews and raisins and stir for few seconds.
Add them to the kheer and switch off the stove.




SHARE THIS POST   

0 Comments
Comments