Moong Dal Kheer Moong dal, rice, jaggery and coconut milk make up this kheer - a favourite of the South Indians This recipe is from FoodFood TV channel By Sanjeev Kapoor 11 Sep 2014 in Recipes Course New Update Main Ingredients Split black gram skinless, Desi ghee Cuisine Karnataka Course Desserts Prep Time 6-10 minutes Cook time 16-20 minutes Serve Taste Sweet Level of Cooking Moderate Others Veg Ingredients list for Moong Dal Kheer 1/2 cup Split black gram skinless soaked and drained 1/4 cup Desi ghee 10-12 Cashewnuts 1/2 cup Rice soaked and drained 3/4 cup Jaggery (gur) grated 1/2 teaspoon Green cardamom powder 1 cup Coconut milk Method Heat desigheein a deep non stickpan, add cashewnuts and sauté till light golden. Drain and set aside on a plate. Add moong dal and rice to the ghee left in the pan and sauté till fragrant. Add 2 cups water and cover and cook till both dal and rice are soft. Add jaggery and stir till it dissolves completely. Add green cardamom powder and mix well. Add coconut milk and mix. Cover and cook for 3-4 minutes. Transfer into a big serving bowl or into individual bowls. Serve garnished with the sautéed cashewnuts. Nutrition Info Calories 2549 Carbohydrates 40.2 Protein 314.1 Fat 125.9 #Desi ghee Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article