A delicious and traditional Indian desert , which is popular during the festival season. The recipe is very simple made from moong dal, jaggery, milk , traditional ingredients like fresh coconut and khus khus (poppy seeds) .A healthy and delicious sweet prepared for all occasions.
Preparation time – 10 min
Cooking time – 15 min
Serves – 4
Moong dal (hesaru bele) – 3/4 cup
Vermicelli – 1/2 cup
Jaggery – 1 cup
Milk – 1 cup (boiled and cooled)
Cashew nut – 3 tbs
Raisins – 1 tbs
Ghee – 3 tbs
How to prepare or make Hesaru bele payasa (moong dal kheer) –
Heat a pressure pan ,add 1 tsp of ghee add moong dal fry until it turns to light brown , pressure cook by adding 1 cup of water and keep it aside.
Roast vermicelli to golden by adding 1 tsp of ghee and set aside.
In the same kadi/pan fry cashew nuts and raisins to golden brown ,by adding ghee.
And set aside.
Heat a thick bottomed pan/casserole,add 1/2 cup of water and jaggery ,bring it to boil
When jaggery dissolves in water ,add cooked moong dal to it,cook in a low flame.
Ingredients to grind –
Coconut – 1/2 cup grated
Poppy seeds/khus khus – 2 tsp (dry roasted )
Cardamom – 4 no’s
Take a mixer jar add all the above ingredients
Make a fine paste by adding water.
Add grounded paste to boiling moong dal mixture,bring it to boil for 5 min.Add little water,add roasted vermicelli,cook in a low flame,till it is done.
Add 1 cup of milk boil for another 5 or 6 min, turn off the flame.Add roasted dry fruits and a spoon of ghee.
Transfer the dish to a serving bowl and enjoy the dish with Masala vada.
Tips – You can add jaggery less or more as per your taste.
Hesaru bele payasa is always served in a combination with masala vada..it is eaten by dipping vada in hesaru bele payasa or in many occasions it is served on a banana leaf , sweet boondi is added on Hesau bele payasa (moong dal kheer) , which is a traditional combination .Tags: #desserts, #Diwali sweets, #festival recipes, #Indian recipes