हाथी घोड़ा पालकी, जय कन्हैया लाल की..
Jai ho Nandlaal ki~
Jai ho Makhan chor ki~
Jai ho mormukutdhari ki~
Jai ho Giridhar laal ki~
Traditional authentic Moong kheer made using Jaggery & Coconut & beladu avalakki ( Jaggery sweetened Poha) for my little kanha.
Don't miss to see the Lippan art made by me for little Natkat Kanha.
Happy Janmashtami !!!
Ingredients:
· Moong – 1 cup
· Grated coconut – 1 cup
· Milk – ½ cup
· Jaggery – 1 cup (as per your preference)
· Sugar – 2 tbsp
· Cardamom pods – 4-5
· Ghee – 3-4 tsp
· Pinch of salt
Method:
· Take a thick bottomed pan, add moong and roast for 5-6 minutes until it turns aromatic.
· Let the moong cool, wash it and pressure cook the moong by adding 3 ½ cups of water. Let it whistle 5-6 times. Turn off the flame and let it depressurize.
· Once depressurized remove it from the cooker and add jaggery. Mix it well, the jaggery will melt due to the heat of moong.
· Now take a mixer jar add the coconut, milk and cardamom pods and grind it.
· Now add the coconut mixture to the pressure-cooked moong. Mix it well.
· Take a mixer jar and add small portion of moong coconut mixture and grind it only once. Don’t make very fine paste. Add little milk to adjust the consistency.
· Add ghee and salt, give a good mix. Keep it refrigerated, serve chilled.
