Moong Dal Kheer

This recipe is my entry for "M of Indian Vegetables" of Nupur's A to Z of Indian Vegetables.This is one of the interesting recipes which develops from an accident ;) Last week hubby dear cooked some extra moong daal which rested in the fridge for two days. I could not find any innovative recipes on net for washed and cooked Moong dal and decided to experiment. As Moong Dal Payasam recipes expected me to wash, roast and then cook the dal, I decided to adapted steps from the same recipe.

It was Akshaya Trutiya (a festival celebrated in Maharashtra, India) last Thursday when mom called and asked me to cook some sweet naivedya (prasad/offering to god). This was how the reicpe of "Moong Dal Kheer" was born. Quick and easy to cook dessert with very few ingredients. Here goes the recipe...

Moong Dal Kheer

What you need:

1 cup Moong Dal
¾ cup Sugar
3 cups Milk
4-5 strands of saffron soaked in 2 tsp of warm milk
1 tsp Ground cardamom
7-8 Cashews
Few golden raisins
2-3 tbsp Ghee

How to proceed:

1) Wash and cook Moong Dal in cooker till mushy (3 whistles)
2) Put Moong Dal in blender to make a smooth paste
3) Heat ghee and fry the raisins and cashews and put aside
4) Add the Moong Dal paste to ghee and cook for some time
5) Add soaked saffron and ground cardamom
6) Add sugar and milk and mix well on medium heat
7) Keep stirring the kheer at intervals on medium heat for 30 mins
8) Add roasted raisins and cashews and cook for 5 more mins
9) Serve hot or cold