Madhya Pradesh Kheer Moong Dal Sweet Lentil Milk Pudding

Ingredients

• 1/2 cup split yellow moong dal
• 1 litre full-fat milk
• 3/4 cup jaggery — grated (or sugar)
• 1/4 tsp cardamom powder
• 2 tbsp ghee
• 2 tbsp cashews — fried in 1 tsp ghee
• 2 tbsp raisins
• A pinch of saffron soaked in 2 tbsp warm milk

Method

1. Wash moong dal. Dry-roast in a pan on medium heat stirring for 3 to 4 minutes until golden and nutty-smelling.
2. Bring 1 litre full-fat milk to a boil in a heavy pot.
3. Add the dry-roasted moong dal. Stir.
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. Remove from heat. Add grated jaggery. Stir until dissolved.
6. The kheer will turn a warm golden-brown.
7. Add ghee, cardamom powder and saffron milk. Stir.
8. Garnish with fried cashews and raisins.
9. Serve warm or chilled.