Pesarapappu Payasam/ Moong dal kheer

This I made for Ugadi. Generally I am not fan of sweets. But this sweet I love it next to chocolate.  Dry fruits and nuts lightly fried in ghee and condensed milk give it fantastic taste and aroma too.

INGREDIENTS:-

Milk:  - 1 liter

Condensed milk - 3-4 teaspoons

Jaggery/ Bellam:  - 1 cup (2-3 large pieces)

Moong Dal/Pesarapappu  - 2 cups.

Cashews:  - ¼ cup

Raisins:  - ¼ cup

Badam:  - ¼ cup (soaked for 1 hour and peeled)

Kharjur /Dates deseeded (optional):- ¼ cup

Cardamom/ Elaichi powder:  - ½ teaspoon

Ghee: - 2 tablespoons (Can be adjusted)

Water:  - 3 cups

METHOD:

1. Take 1 tablespoon ghee( in pressure pan and roast well washed moong dal for about 5 min.
2. Pressure-cook it for 3 whistles using some milk (milk as required).
3. Now to this add condensed milk, jaggery and the remaining milk and allow it to boil.  Do this until milk becomes very less in quantity.  Stir occasionally and mash the moong dal in between.
4. Now in a separate pan heat remaining ghee and cashwes, badam, raisins, kharjur till golden brown.
5. Mix cardamom powder and ghee fried dry fruits and nuts into jaggery-moong dal-milk mixture.
6. Simmer for 1-2 minutes till it attains thick consistency.

Serve it hot or cold. I love it HOT!!!!