KTC Mung Dal Kheer Recipe

Mung Dal Kheer. Makes: 4


200g KTC mung dal
3 tbsp KTC ghee
240ml milk
125g jaggery
55g caster sugar
4 tbsp shredded coconut
10 cashew nuts
20 sultanas


  1. Soak the mung dal for 15 minutes, drain and rinse.
  2. Heat 2 tbsp ghee in a pan and slightly roast the mung dal until it becomes golden brown, then remove from the pan.
  3. In the same pan add the remaining ghee, sultanas, cashews and shredded coconut and toast off until golden brown, then remove from the pan.
  4. Put the toasted mung dal in a pan, add milk, cover and simmer for 20 minutes or until it becomes very soft.
  5. Remove from the heat and add the fruit and coconut mixture.
  6. Heat the jaggery in a bain marie until it becomes a syrup then combine with the mung dal and fruit mixture and cook for 5 minutes on a moderate heat
  7. Serve hot or cold, decorated with silver leaf and crushed pistachios.