- Wash and then soak moong dal in 1&1/2 cups water for 30 mins. Cook the soaked dal with water in a pressure cooker. Open the cooker and mash the dal well and keep it aside. Boil 2 cups of water in a saucepan. Meanwhile, heat a pan, add in sago and dry roast until they puffed. Add the puffed sago in the boiling water and cook until soft and transparent and keep it aside. Then boil 2 cups of milk in a pan. When it starts to boil, add mashed dal and cooked sago mix it well and allow to boil for about 5 mins. over low heat, stirring continuously. Then add powdered jaggery, a pinch of salt and saffron, give a good stir and cook for another 5 mins. until the kheer becomes slightly thick. Meanwhile, fry cashew nuts and raisins in 2 tsp of ghee until browned and puffed and add it to the milk and dal mixture along with cardamom powder. Finally, mix everything well and then remove from the heat and let it cool for some time and refrigerate.
Sago moong dal kheer
#myrecipe
By Chandana Guptha
Feb, 24th
589
Servings
4 persons
Cook Time
25 minutes
Ingredients
8
- 10
Ingredients
- Sago
- Moong dal
- Jaggery
- Milk
- Ghee
- Cardamom powder
- Cashew
- Raisins
- Saffron
- Salt
Instructions
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