Moong Dal Kheer

Moong Dal Kheer - Bindu Mohanan
Ingredients: 1 cup moong dal 2 cups jaggery coconut milk ( packet) - hommade for Indians and international Thai coconut milk will do; 2 tsp ghee, kaju and kismis/raisins
Method: Fry the moong dal till light brown in dry pan. Now you can use the cooker or pour 2 cups of water and boil in the cooker - 2 whistles. When the moong is cooked add the jaggery and mix it well, until it becomes watery. Add the third coconut milk. Mix it and bring to a boil until it thickens. Then add the second coconut milk. Mix it and bring to a boil until it thickens. Turn off the gas and pour the first milk.
Take 2 tsp ghee and fry the kajju and then the raisins brown and pour them in the pradavan and add cardamom powder on top and cut coconuts fry and add to it. Voila 😋😋😋😋😋

Note on Coconut Milk:
 First Coconut Milk - If using a Hommade packet take 1/2 glass of the thick milk, and add 1 glass water to make it thin.
Second Coconut Milk - Add 1/2 glass coconut milk and 1/2 glass water
Third Coconut Milk - Thick Coconut Milk as it is in the can.