I am a homemaker and interested in creating innovative dishes for my family and friends. This pudding is a regular lentil pudding which my mother modified with a few extra ingredients.
Serves: 4
Ingredients
100g yellow split moong dal
100g split channa dal (bengal gram)
75g rice
200g jaggery (powdered)
1 cup cashews, raisins, pistachios
1/2tsp ghee (clarified butter)
1 cup fresh coconut, grated
300ml full fat milk
1/2 cup water
Instructions
Dry roast the dals and rice separately and coarsely grind them. Cook together in a pressure cooker with milk and water for 10 minutes after the first whistle. Shut the flame and wait for the pressure to release.
Once the pressure releases, open the cooker, add jaggery and simmer till it mixes well.
Milk the grated coconut. Keep aside. Then milk the coconut again. Add the second lot to the cooked mixture first and boil for about four minutes. Then add the first lot of concentrated coconut milk. If you feel it’s too thick, add milk to reach desired consistency.
Take off the heat and keep aside.
Heat ghee in a pan and saute the dried fruits.
Garnish the pudding with it.
— Uma Sundar is a UAE-based cooking enthusiast and a Gulf News reader.
