Moong Dal Kheer Sugar Easy Home Cooking Process Steps

Moong Dal Kheer Sugar is a beloved Indian dessert made with yellow lentils (moong dal), milk and sugar, creating a creamy and comforting sweet that’s perfect for festivals, family dinners, or simple indulgence at home. This recipe captures authentic flavours with straightforward steps, drawing on traditional payasam techniques and nutritional insights you’ll find in Wikipedia’s Moong Dal Halwa description and other authoritative culinary sources like Sanjeev Kapoor’s classic payasam recipe.

Recipe Card

Ingredients With Exact Quantities

• 1 cup (200 g) moong dal (yellow split lentils)
• 4 cups (950 ml) whole milk
• ¾ cup (150 g) sugar – adjust to taste
• 1 tsp green cardamom powder
• 2 tbsp ghee (clarified butter)
• 10–12 cashews, halved
• 10–12 raisins
• Optional: A pinch of saffron or 1 tsp pistachios for garnish

Step-By-Step Instructions

Step 1: Prepare Moong Dal

Rinse 1 cup moong dal thoroughly under cold water until the water runs clear. Soak the dal for 15–20 minutes to ensure even cooking and softer texture. This helps cook the dal quicker and can improve digestion.

Step 2: Roast Dal For Aroma

Heat a heavy-bottomed pan over medium flame and add the moong dal (drained). Dry roast for about 4–5 minutes, stirring constantly until aromatic and slightly golden. This enhances the nutty flavour of the kheer. Understanding Moong Dal Kheer Sugar is essential.

Step 3: Cook Dal With Milk

Add 4 cups of whole milk to the roasted dal. Bring to a gentle boil and then reduce heat to low. Simmer for 30–35 minutes, stirring occasionally to avoid sticking. Your dal should become super soft and begin blending into the milk, forming a smooth base.

Step 4: Sweeten With Sugar

Once the milk and dal mixture has thickened to a creamy consistency, add ¾ cup sugar. Stir continuously until the sugar dissolves completely and the blend returns to a slow simmer (4–5 mins). Adjust sweetness to taste here.

Step 5: Add Flavours

Sprinkle 1 tsp cardamom powder into the kheer. Mix well and continue to simmer for another 2–3 minutes so the flavours merge perfectly. This relates to Moong Dal Kheer Sugar.

Step 6: Roast Dry Fruits

In a small pan, heat 2 tbsp ghee. Add cashews and roast until golden, then toss in raisins until they plump. Pour this tempering over the hot kheer and mix gently.

Step 7: Rest & Serve

Turn off the heat, let the kheer cool for about 10 minutes, and serve warm or chilled. Garnish with a pinch of saffron or chopped pistachios for extra richness.

Pro Tips From Personal Cooking Experience

• If you visited southern India during festivals, you’ll notice how creamy payasam textures vary – slow simmering over low heat yields the richest result.
• When I visited a friend’s home in Kerala, the kheer was cooked until the milk reduced almost by half – that’s how you know it’s perfectly done.
• I personally recommend adding saffron soaked in a teaspoon of warm milk before step 5 – it gives aroma and depth of colour.
• Stir frequently once sugar is added; otherwise, milk can stick and burn at the base.

Chef’s Notes

Substitutions

• Milk Variation: You can substitute 2 cups of milk with 2 cups of coconut milk for a tropical twist. Coconut milk pairs beautifully with moong dal.
• Sugar Swap: Brown sugar adds a deeper caramel note if you want a variation from white sugar.
• Nut-Free: Omit cashews and use sliced almonds or pumpkin seeds instead.

Storage Tips

• Store leftover kheer in an airtight container in the fridge for up to 3 days.
• Reheat gently on low heat; add a splash of milk if it thickens too much.
• Avoid freezing kheer as dairy can separate when thawed.

Nutrition Information Per Serving (Approximate)

These values align with traditional moong dal payasam nutritional profiles, which estimate about 159 calories per serving with 7g protein and 25g carbohydrates when made similarly with milk and sugar. Learn more about Moong Dal Kheer Sugar.

Frequently Asked Questions (FAQs)

Can I Make This Vegan?

Yes. Replace dairy milk with full-fat coconut milk or almond milk. Coconut milk gives the richest texture, while almond milk yields a lighter dessert.

Is Moong Dal Kheer Healthy?

Moong dal brings plant-based protein and fiber to the dish. When enjoyed in moderation, this dessert fits well into balanced eating patterns. Choose lower sugar quantities to reduce calories.

Can I Cook Without a Pressure Cooker?

Absolutely. Slow simmering on a stovetop lets flavours develop more deeply. Just stir occasionally and maintain medium-low heat.

Why Roast Dal Before Cooking?

Roasting releases nutty aromas and helps the dal cook more evenly by reducing its moisture before steeping in milk.

Cooking Moong Dal Kheer Sugar at home connects you to generations of Indian culinary tradition. Whether for festival feasts or a simple weekend treat, this recipe delivers creamy sweetness with delightful texture and flavour.