Madhya Pradesh Kheer Moong Dal Sweet Lentil Milk Pudding

Method

1. 1

   Wash moong dal. Dry-roast in a pan on medium heat stirring for 3 to 4 minutes until golden and nutty-smelling.

2. 2

   Bring 1 litre full-fat milk to a boil in a heavy pot.

3. 3

   Add the dry-roasted moong dal. Stir.

4. 4

   Reduce to medium-low. Cook uncovered, stirring every 5 minutes, for 25 to 30 minutes until the moong dal is completely soft and dissolved into the milk, creating a thick, lightly textured pudding.

5. 5

   Remove from heat. Add grated jaggery. Stir until dissolved.

6. 6

   The kheer will turn a warm golden-brown.

7. 7

   Add ghee, cardamom powder and saffron milk. Stir.

8. 8

   Garnish with fried cashews and raisins.

9. 9

   Serve warm or chilled.