Moong Dal Kheer | Pesarapappu Payasam

Moong dal kheer is one of the easiest kheer varieties to prepare and is also my most favorite one.My mom used to make this quite often, saying that it will give a cooling effect to the body.

Ingredients:
1/2 cup Moong dal(yellow variety)
1/2 cup + 1tbsp grated Jaggery
1 cup whole cream Milk
1 1/2 cups Water
1/2 tsp Cardamom powder
10-12 Cashew nuts,broken
1 tbsp Ghee
Method:

Heat ghee in a thick kadai and add cashew nuts and fry them until they turn light golden brown in color and keep them aside.

In the same kadai add moong dal and fry until it turns slightly red in color.

Meanwhile boil water in another vessel and add the boiling water to the roasted moong dal.

 Cook this for 12-15 mins until moong dal splits and is cooked.It should be properly cooked and also should not become mushy.You can even pressure cook this for 2 whistles.
 Add grated jaggery to it and boil for 5-7 mins until the jaggery is melted and the kheer starts thickening.

Add boiled milk to it and simmer for another 5 mins.Feel free to add more milk if you want slightly a thin kheer.Also adjust the jaggery if adding more milk according to your taste.

 
 Add cardamom powder and fried cashew nuts and mix well and switch off the flame.
Serve it hot/cold/warm or at room temperature.

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