Wednesday, January 2, 2013

Mung Daal Kheer / Green Gram Pudding



January 2nd is a special day - after all, it is my dad's birthday!! He loved to celebrate birthdays, and there was always this sparkle in his eyes on those special occasions. As I write this and imagine his smile it almost feels unreal that he is not with us. It has been six years since he passed, but it still feels like yesterday. For a girl, no matter how old she is, there is no man better than her daddy - and this post is dedicated to my favorite man. This is his all time favorite dessert!!

I remember that this was the go-to dessert at home. My sister and I could not see why our dad loved it so much! Can you believe that this is the first time I have made this - and before I set up the dish for a photo shoot, I tasted it, and strangely enough, I loved it!! It not only brought back many memories, but I loved the texture and taste. Maybe - hopefully - I've made it better than mom... She reads my blog - I'm wondering what she'll say to that!! I'll keep you posted.



The Mung Daal (Green Gram) that I have used is split and without skin - pictures below.


1/2 cup jung/green gram (split and without skin)
1/4 cup water
1 cup milk
6-8 tbsp dark brown sugar (or to taste)
1/4 cup fresh shredded coconut
1 tbsp soaked rice ( soaked for an hour)
few saffron strands
blanched almonds
pistachio
1/4 tsp cardamom powder
1tbsp ghee/clarified butter

I know I have been asked to post the recipe of clarified butter for a while ! Sorry, am going to do it real soon!


In a skillet roast the mung/green gram on low flame with the clarified butter/ ghee. It will turn a mild brown. remove from flame transfer into a vessel and keep aside. Add the water to the mung and pressure cook it for 15 min or cook it on a low flame till the mung/green gram is almost cooked. In a blender grind the rice, coconut, half of the cooked mung/green gram into a fine paste. Add the paste to the remaining mung/green gram, add the milk, cardamom powder, saffron and cook on a low flame till the mung/green gram is mushy. Garnish with chopped nuts, roasted in ghee/clarified butter.



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