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12 December 2012,21:11 by
D.Sumithra

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LENTILS IN JAGGERY KHEER

Serves :
12

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Soak both dais in hot water for 15 minutes and pressure-cook for 2 whistles.
  • Break cashew nuts and fry in ghee.                       
  • Powder cardamom.
  • Grate coconut and soak it with rice for 15 minutes; grind and keep aside Boil and thicken milk.
  • Melt jaggery and remove scum as specified.
  • Mash the cooked dal roughly if required and add to the strained jaggery.
  • Allow it to boil well before adding the milk to the mixture. Stir for 5 minutes and add the coconut and rice paste, cashew and cardamom powder.
  • Now add ghee, and remove from fire.

INGREDIENTS

  • 200 grams of Moang dal 
  • 100 grams of Chana dal 
  • 200 grams of Jaggery 
  • 2 teaspoon Cardamom 
  • 4 teaspoons Cashew 
  • 4 tablespoons Coconut 
  • 400 ml of Milk 
  • 2 tablespoon Rice 
  • 4 tablespoons Ghee

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