|roast moong daal on a low heat till brown(not burnt)|
it takes time so be patient
|nuts-cashews-coconut cut in squares and rasins|
1cup thin coconut milk
1 cup thick coconut milk
pressure cook the moong daal once roasted adding 2/3 spoons of ghee-1 whistle and remove the pressure quickly.
make sure the grains don't get mushy
the texture is very important in this dish,so be gentle when you mix.
also melt the jaggery adding 1 cup water
|saute all the nuts,coconut and pour over the kheer|
Make sure to not over cook after the 2nd milk is added..
Now your done,Serve warm or cold !!
|try it some day !|