Sunday, 6 July 2014




Moong dal / (soaked for 1 hour)
1 cup
Ghee / Clarified butter
½ cup
Water hot
¾ cup
Milk hot
1 ½ - 2 cups
¾ - 1 cup
Cashew nuts / almonds / raisins (chopped)
3no / 3 no / 8 - 10 no
Kesar / saffron
8 – 10 strands
A pinch

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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