Moong Dal Kheer | Hesaru Bele Payasa | Easy Kheer Recipes

Moong dal kheer is one of the easiest kheer varieties to prepare and is also my most favorite one. I have posted a version earlier-Moong dal Payasam which is a thicker version much like payasam, check out the recipe here. Today I am posting another version of kheer which my mom prepares.My mom prepares this quite often, saying that it will give a cooling effect to the body.She always prepare this kheer which would be of the consistency like badam kheer and hence she always used to serve this in a glass instead of a cup.

Though the ingredients used in this kheer and the regular Moong dal Payasam are similar the taste and consistency is entirely different. The former version  is prepared using sugar and the consistency is thin where as the latter one can be prepared using either sugar or jaggery and is prepared thick like the other payasam varieties. I like both the versions but I prefer this lighter moong dal kheer as it is mildly sweet and love the idea of drinking the kheer biting into the fried cashew pieces and few moong dal bits here and there.This kheer is a treat when served cold on those hot summer days or as a warm kheer in the winters, it tastes nice either cold or hot.

For a vast collection of Payasam recipes, check out my post here.

Moong dal Kheer | Hesarubele Kheer | Pesarapappu Payasam Recipe:

Serves 2

Prep time:5 mins | Cooking time: 30-40 mins | Total time: 45 mins
Cuisine: Indian | Category: Sweets

Ingredients:
1/2 cup Moong dal(yellow variety)
1/3 cup Sugar
2.5 cups whole cream Milk
1 1/2 cups Water
1/2 tsp Cardamom powder
10-12 Cashew nuts, broken
2 tbsp. Raisins
2 tbsp Ghee

Method:

• Heat ghee in a small pan and add cashew nuts and raisins and fry them separately until they turn light golden brown in color and keep them aside.
• Boil the milk over the low flame until it becomes thick and reduces to 3/4th of volume.
• In a small pressure cooker add the remaining ghee and add moong dal and fry until it turns slightly red in color.
• Meanwhile boil water in another vessel and add the boiling water to the roasted moong dal.
• Pressure cook moong dal for 2-3 whistles until the moong dal splits and is cooked. It should be properly cooked,you can cook the dal with a bite or little mushy however you like.
• Add sugar to it and boil for 5-7 mins until the sugar is melted and the kheer starts thickening.
• Add boiled milk to it and simmer for another 5 mins.The kheer would not be very sweet, it should be mildly sweet.If you like it more sweet add a couple of tbsp. of sugar more.
• Add cardamom powder and fried cashew nuts and raisins mix well and switch off the flame.

Serve it hot/cold/warm or at room temperature.

 Notes: 

1. You can also add fried badam along with cashew nuts to the kheer.
2. You can make the kheer really rich by even pressure cooking the moong dal in complete milk,in that case you would need approximately 3 cups of milk.
3. The kheer would be slightly runny in consistency so it is better to serve it in a glass instead of a cup.

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