Moong Dal Kheer Milkmaid Best Creamy Dessert Recipe
Moong Dal Kheer Milkmaid Recipe With Step-By-Step Home Cooking
Moong Dal Kheer Milkmaid is a rich, creamy Indian dessert that blends traditional moong dal kheer with the luxurious sweetness of condensed milk (Milkmaid). This decadent take on classic kheer celebrates centuries-old south Indian payasam traditions while modernizing sweetness and texture using Milkmaid (sweetened condensed milk) for ultra-creamy results.
Therefore, this style of moong dal kheer, while not the most traditional (most recipes use jaggery or sugar), offers a luscious twist beloved by many home cooks and perfect for festivals, celebrations, or cozy family dinners.
For reference on the history of kheer, kheer is a milk-based pudding popular throughout the Indian subcontinent with long cultural roots in ancient Indian cuisine. Understanding Moong Dal Kheer Milkmaid is essential.
Recipe Card
| Prep Time | 15 mins |
| Cook Time | 40–45 mins |
| Servings | 6 servings |
| Difficulty | Medium |
Ingredients With Exact Quantities
- 1 cup moong dal (yellow split mung beans), rinsed
- 4 cups full-fat milk
- 1 (400 g) can Milkmaid (sweetened condensed milk)
- 2 tbsp ghee (clarified butter)
- 8–10 cashew nuts
- 8–10 raisins
- ½ tsp green cardamom powder
- Optional: few strands of saffron
- Optional garnish: chopped pistachios
Step-By-Step Instructions
1. Prepare The Moong Dal (10 mins)
Heat a heavy bottom pot and dry-roast the rinsed moong dal on low flame until it turns slightly golden and emits a nutty aroma. This deepens flavour and prevents a raw dal taste.
2. Cook Dal With Milk (15 mins)
Add 4 cups of milk to the pot with roasted moong dal and bring to a gentle boil over medium heat. Once boiling, reduce to a simmer and cook, stirring regularly so milk doesn’t stick to the base. This should take about 15 minutes until dal is soft and well-blended into the milk.
3. Add Condensed Milk (Milkmaid) (5 mins)
Lower the heat and add the full can of Milkmaid to the simmering milk and dal mixture. Stir continuously for 5 minutes until the mixture turns creamy. Condensed milk adds sweetness and thickness without needing additional sugar. This relates to Moong Dal Kheer Milkmaid.
4. Temper With Ghee And Nuts (5 mins)
In a separate small pan, heat 2 tbsp ghee. Add cashew nuts and fry until golden, followed by raisins which will puff up. Pour this tempering with nuts into your kheer base and stir lightly.
5. Final Flavours (2–3 mins)
Add cardamom powder and optional saffron strands. Stir well and switch off the heat. Let rest for a few minutes for flavours to fuse.
Serve warm or chilled based on your preference. Learn more about Moong Dal Kheer Milkmaid.
Pro Tips From Personal Cooking Experience
- Roast dal till aromatic — most people get this step wrong and find the dal flavour flat. Roasting adds complexity.
- Stir frequently when simmering milk — milk has a tendency to scorch on the bottom, especially with dal.
- I personally recommend adding saffron strands soaked in a teaspoon of warm milk — this gives a beautiful golden hue and aroma.
- If your kheer becomes too thick once cooled, thin with a splash of warm milk just before serving.
Chef’s Notes: Substitutions, Storage, And Variations
Substitutions
- Milkmaid alternatives: If you don’t have condensed milk, use ½ cup sugar and ½ cup evaporated milk for similar sweetness, but simmer longer for thickness.
- Nuts: Almonds can replace cashews for garnish.
- Spices: Add a tiny pinch of nutmeg for warmth.
Storage Tips
- Refrigerate kheer in an airtight container for up to 3–4 days.
- Kheer thickens when cold — add warm milk to loosen before serving.
- Do not freeze; dairy desserts can split when thawed.
Nutrition Information Per Serving (Approximate)
| Calories | ~335 kcal |
| Protein | 8–10 g |
| Carbohydrates | 45–55 g |
| Fat | 12–14 g |
| Sugar | ~30–35 g |
Note: Nutrition is estimated based on typical moong dal kheer values plus added condensed milk, which increases calorie and sugar content relative to traditional jaggery or sugar versions. Traditional moong dal kheer without condensed milk has around ~312–335 calories per serving.
About Moong Dal Kheer and Its Cultural Place
Moong dal kheer (also called “payasam” in South India) is a cherished sweet across Indian households and temple feasts, especially during festivals such as Pongal, Onam and family celebrations. Traditional versions often use jaggery or coconut milk.
In contrast, when I visited a friend’s home in Chennai during Onam, what surprised me was how every household had a slightly different recipe — some added rice, others nuts, but the essence remained sweet, rich, and comforting. This version with Milkmaid gives that classic dessert a richer, creamier texture many kids and adults adore.
Frequently Asked Questions
Can I make this vegan?
Yes. Replace dairy milk with thick coconut milk and use a vegan condensed milk alternative. Ghee can be replaced with coconut oil, though flavour varies.
Is jaggery better than condensed milk?
Traditional recipes use jaggery for a more caramel flavour and complexity. Using Milkmaid gives extra creaminess and sweetness with less cooking time.
Should I soak moong dal?
Soaking isn’t necessary for this condensed milk version; roasting and cooking with milk softens the dal adequately.
External Reference
For more on kheer’s cultural history and variations across the Indian subcontinent, check the Wikipedia entry on Kheer.
