By: Ms. Apeksha Ekbote, Msc, RD, Chief Dietitian, NephroPlus
A popular traditional South Indian dessert prepared with moong dal and coconut milk. Specially made during Makara Sankranti festival
Portions size – 4 bowls
Serving Size – 1/4 bowl
Moong Dal ¾ cup
Water 2 ¼ cups
Ghee 3 tsp
Jaggery ½ cup
Cow milk 1 cup
Cardamom powder ¼ tsp
In a pressure cooker, roast moong dal on low flame till aromatic and turn pale brown.
Add 2 cups water, 1 tsp ghee and pressure cook for 3 whistles or until the dal is properly cooked.
In a kadai, add jaggery and add ¼ cup water and stir until the jaggery melts. Strain the jaggery liquid to remove impurities if any. Add this liquid to the pressure cooked moong dal , mix well and boil for a couple of minutes.
Add milk slowly on low flame making sure it does not curdle and keep stirring continuously.
Add cardomon powder, fried nuts mix and serve hot.
NUTRITIVE VALUE FOR ONE SERVING