Moong Dhal - 2 cups
Jaggery - 2 cups
Sukku - 2 table spoon
Ghee - 2 Tbsp
Cardamom Powder - 2 pinch
Cashew - 10
Dry Grapes - 10
In the kadai, roast the moong dhal in 2 tsp of ghee, till it becomes golden brown.
Transfer the moong dhal to a bowl containing hot water and cook it well.
Once it is cooked well, add the grated jaggery and mix well.
Once the jaggery dissolves, and the kheer starts boiling, add the sukku.
Too much of sukku will spoil the dish, so make it less. This sukku is very good for health, that too especially for kids. Also this will add flavour and aroma to the kheer.
You can make it a habit to add sukku in any of the dish, whenever you are arranging for a treat at home. This helps in digestion.
Add the cardamom powder and switch off. Roast the cashew and dry grapes in ghee and add it to the kheer. You can add any dry friuts to it.
This can be served both hot and cold. Its a delicious dessert served in almost all tamil family treats.
I am sending this as an entry to Srilekha's EFM - Sweets