Thursday, April 9, 2009

Payathamparrupu Payasam - Moong Dhal Kheer

  Nutritional Info - Split moong dal is a skinned and halved version of the whole moong bean.They are a good source of protein and iron.

Cooking Time - 20 min

Preparation Time - 5 to 10 min

Serves - 4


Moong Dhal - 1 cup

Channa Dhal - 1 tbsp

Jaggery - 1 Cup

Saffron - few strands

Elaichi Powder - 1/4 tsp

Water - 3 cups

Cold Milk - 1/2 cup


Ghee - 1 tbsp

Nuts(Cashew or Badam)

Method to make Kheer

1) Dry roast Moong Dhal and Channa Dhal till it is slightly roasted and you get a good aroma.

2) Once the dhal is roasted add water, saffron and let it boil till the dhal is completely cooked.

3) You can add as and when required and keep stirring so that the dhal doesn't stick to the bottom.

4) Now add the jaggery and stir it is completely dissolved.

5) Switch off and add milk and elaichi powder

6) Heat the ghee and add the nuts and once toasted garnish the kheer.


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More

Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | Facebook Themes