Moong dal Payasam

First of all I apologize for such a delayed post!! I had been shifting too India and got quite occupied. Also had tough time in backing up files, coping with new system etc. As the saying says "Change is never Easy" right :) !!? However I am happy when I realized my first post from India is a sweet. I wish all readers happy deepavali and let your life be filled with lot of good and sweet changes like this post!!

PS: The post format might vary slightly soon I will be back with my usual template :). 

Ingredients: 

• Moong dal - 3 Tbsp
• Jaggery- 1/2 cup heaped
• Milk- 1.5 cups
• Thick coconut milk- 1/4 cup
• Ghee- 2 Tsp
• Nuts and raisins - few
• Cardomom powder- A generous pinch

Method: 

1. Add ghee to the pressure pan and once it get hot roast the nuts and raisins till golden brown. Keep it aside. In same pan add moong dal and roast it in medium flame for few minutes.
   
   
   
2. Once the dal gets roasted nicely, add 1 cup milk + 1/2 cup water and pressure cook the moong dal for 4-5 whistles. 
   
3. Mash the cooked dal well and add jaggery and mix in medium flame. Once the jaggerry gets dissolved completely switch off flame. Add remaining milk, coconut milk and cardomom powder. 
   
4. Garnish with raisins and serve. This measure serves 3 People.

Notes:

• You can skip coconut milk in case of un avalilability but it is recommended to get the rich taste.
• If you find the kheer too thick dilute it by adding water or milk.
• I used UHT milk. If you use ordinary milk add boiled milk.
• Switch off after mixing jaggery to avoid curdling.
• You can boil jaggery in little water and filter it in case of impurities.

Tastes great both when hot and chilled :)!!!