No Sugar Poha Kheer with Moong Dal

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Heat 2 tbsp ghee in a large kadai. Add 2 tbsp coconut, 2 tbsp raisins and 2 tbsp cashews, and roast until the nuts turn golden brown. Set aside.
2. In the same ghee, roast 1 cup thick poha over low heat until crisp and aromatic. Set aside.
3. Roast ½ cup soaked moong dal in 1 tsp ghee until aromatic. Soak the dal for at least 30 minutes beforehand to speed up cooking.
4. Add 1 litre of milk and mix well.
5. Simmer until the dal is fully cooked, at least 10 minutes.
6. Add the roasted poha and boil for 5 minutes, until cooked and the kheer turns creamy.
7. Turn off the heat. Add 1 cup powdered jaggery, ½ tsp cardamom powder and the roasted nuts, and mix well.
8. Keep stirring until the jaggery dissolves into the milk. Do not cook once the jaggery is added, as the milk may curdle.
9. Serve the payasam warm or chilled.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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MilkCoconutCashewRaisinMoong dal