Dear Hetal & Anuja,

I’m Mrs. Vijaya from Mysore, currently residing in Hong Kong and would like to share one of our regional dessert i.e Mung Dal kheer, its simple to make and nutritious but very yummy too. Below are the details.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients:

Mung Dal – 1/2 cup, Water – 1& 1/2 Cup, Ghee / Clarified Butter- 1 tbsp, Whole Milk - 1 cup
Sugar - 3 tbsp or to taste, Raisins - 1 tbsp, Chopped Pistachios - 1 tbsp, Chopped Almonds - 1 tbsp, Broken Cashew – 1 tsp, Powdered Caradamom - 1/8 tsp, Saffron - a pinch

Method:

1. Melt the Ghee in a wok on Med-high flame.

2. Roast the broken Cashew pieces in the ghee till they turn golden.

3. Once golden, remove the Cashews from the wok and keep aside. 

4. In the same wok, roast the Mung dal, stirring constantly until it turns golden. Be careful not to burn it.

5. When golden, transfer Mung dal to pressure cooker.

6. Add Water and cook on medium flame until 2-3 whistle sounds.

7. In a heavy bottomed pan, on medium heat, add in the the Milk and cooked Mung dal.
8. Grind the Saffron with a little bit of Sugar and add it to the Milk.
9. Meanwhile, soak the Raisins in a little bit of water to help puff them up.
10. Keep stirring the pan and make sure it does not burn at the bottom.
11. Cook till it is of desired thickness.
12. Once it reaches the desired thickness, add in the Sugar. Mix well.
13. Add in the Dry fruits - Raisins (without the water), Roasted Cashew, Pistachios and the Almonds.
14. Turn off the flame and add in the Powdered Cardamom.
15. Serve hot or cold.

Cheers,

VG