INGREDIENTS
Moong dal / (soaked for 1 hour)
|
1 cup
|
Ghee / Clarified butter
|
½ cup
|
Water hot
|
¾ cup
|
Milk hot
|
1 ½ - 2 cups
|
Sugar
|
¾ - 1 cup
|
Cashew nuts / almonds / raisins
(chopped)
|
3no / 3 no / 8 - 10 no
|
Kesar / saffron
|
8 – 10 strands
|
Salt
|
A pinch
|
METHOD:
1.
Drain
the water completely from the soaked dal as much as possible.
2.
Grind
the dal to a fine paste without water.
3.
Heat
2 tbsp ghee, add the chopped nuts. When they change colour and give off a nutty
aroma remove them. Now in the same ghee add the prepared paste of the dal.
4.
Sauté
well till it changes colour to light brown and there is no raw aroma coming
from the mix. Keep on adding a little spoonful of the remaining ghee little at
a time as needed.
5.
This
will take a little longer time as the dal has moisture and hence will take some
time to evaporate.
6.
Make
sure the gas is low and you keep on moving the mixture in the pan continuously
so that it gets cooked evenly.
7.
Now
add the water and allow the dal to soak up the moisture and become soft. Now add
in warm milk and bring it to a boil. Add in more milk if required to get the desired pouring consistency. Add the kesar & sugar.
8.
Keep
on mixing it continuously till all the sugar has melted and the consistency of
the kheer becomes saucy like rabdi thick but pourable. Add in more milk if you like the consistency thin. Garnish with fried
chopped nuts and kesar. Serve hot.
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