Monday, April 4, 2011

Hesaru Bele Payasa

Moong Dal Kheer

Serves: 6-8

Moong Dal - 1/2 cup
Jaggery - 3/4 to 1 cup, depending on the sweetness you prefer
Ghee - 2 tbsp
Poppy Seeds - 2 tbsp
Cardamom - 4-5 pods
Freshly Grated Coconut - 1/4 cup
Cashews, Raisins - 1/4 cup

1. Fry the moong dal with 1 tbsp ghee in a pan until the colour of the dal slightly deepens and it gives out a nice aroma

2. Then pressure cook the moong dal with water until completely cooked.
3. Fry the poppy seeds until the colour deepens. Grind the poppy seeds and cardamom seeds in the mixer to a fine powder. Then add the coconut and little water to make a smooth paste.
4. Once the moong dal is cooked, add the coconut-poppy seed paste into the moong dal and cook on medium high flame; let it boil for around 3-5 minutes.
5. Add the jaggery and boil until all the jaggery melts into the moong dal mixture. Then boil for another 5 minutes to make sure all the ingredients blend well and then remove from heat.
6. Fry the cashews and raisins in the remaining ghee until golden brown. Add to the payasa along with the ghee and mix well.

Serve hot, warm or chilled.

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