MOONG KHEER

Wishing you all Happy Ashadi Ekadashi! Vittala Vittala Vittala, Hari Om Vittala!🙏🙏

🙏🌼Created simple flower art on the occasion of Ashada Ekadashi. Made Lord Vitthal's Tilak using Marigold flowers.🌼🙏

Made Moong kheer using coconut, Jaggery & cardamom to celebrate this festival.😊

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.