Here’s a Mung Rice Kheer (an Indian pudding) that my Konkani parents make for Makar Sankranti, a celebration in their part of India that falls on the same day as Pongal.
The recipe is very similar to Sakkarai Pongal, except that my parents’ version has some coconut milk, a staple of the Konkan region where coconut trees grow abundantly along the coast. Coconut adds a unique flavor all its own which is particularly great when you remove ghee from the equation, as we do for our vegan version. The coconut also keeps the kheer moist and fluid even after you refrigerate it.
Another flavor boost in this Mung Rice Kheer comes from saffron, those spicy stamens so prized in Indian cooking. The saffron also gives the dish a gorgeous golden color.
It has been a week since Pongal and Makar Sankranti, but it’ never too late to eat something as delicious as this kheer. On to the recipe for my Mung Rice Kheer. Hope everyone’s feeling well and rested after a long weekend. Have a lovely day, all!
Mung and Rice Kheer
Ingredients:
3/4 cup rice
1/4 cup mung dal
1 cup almond milk
1 cup coconut milk
3/4 to 1 cup grated jaggery
1 tsp powdered cardamom seeds
10-15 cashew nuts, broken into pieces
A generous pinch of saffron, soaked in a couple of tablespoons of almond milk
Boil the rice and mung dal together, preferably in a pressure cooker, until really soft. I added about 3 cups of water to the pressure cooker, which gave me the right consistency.
Add the almond milk and half the coconut milk to the rice-mung mixture and set it on a low flame.
Add the grated jaggery and stir well.
Cook on a low flame until the raw jaggery smell has dissipated. This took about half an hour for me. The pongal should not be dry, but creamy and slightly fluid. If it gets too dry, add some more almond milk. Stir in the saffron with the almond milk it was soaked in and the remaining coconut milk.
Heat 1 tbsp canola oil
Add 1 tsp powdered cardamom seeds
10-15 cashew nuts, broken into pieces
Toss until the nuts are lightly browned. Add to the rice.
Stir well. Serve warm or at room temperature.
Manasi says
January 21, 2013 atI will take that, please!
I am not a big kheer lover ( just because of the dreaded ‘malai’) but your version looks creamy and so clean and nice that I just want to dig in. will a tiny pinch of edible camphor make it ‘puja’ ki kheer?
Vaishali Honawar says
January 22, 2013 atManasi, yes, we usually add edible camphor to the Pongal version and it tastes quite unique. I cannot find edible camphor here in the Indian store.
divya says
January 21, 2013 atWowwwwwwww.. looks absolutely perfect and inviting.. awesome clicks too 🙂
Uma says
January 22, 2013 atMy Aayi makes Muga God Khichdi in a similar way.. liked your kheer version with saffron !
ammasdtr19 says
January 22, 2013 atI can taste it with my eyes! mmmmmm
Usha says
January 22, 2013 atJust now someone mentioned on my site about this version with coconut milk and I thought it was so interesting. And here you are with the real thing, looks awesome and I am sure the coconut milk adds a very interesting taste and flavor to this 🙂
Nivedhanams Sowmya says
January 23, 2013 atwow nice and healthy pudding!!! such a treat for the holidays and the festivals!!!
Sowmya
Ongoing Event – Breakfast
Ongoing Event – Tried and Tasted – Raks Kitchen
Priya says
January 23, 2013 atOne of my favourite pudding,irresistible and delicious.
Anonymous says
January 23, 2013 atJust curious- why is it that your post always appears at the top of my reading list even though the last time you posted something was 2 days back? Do you keep republishing your post a couple of times so that it stays on top of the list of feeds for the benefit of those who may not have seen it?
Dina
Vaishali Honawar says
January 24, 2013 atDidn’t realize that and not sure why that happens. I don’t republish the post unless I have a significant edit/correction to make.
@photorecipe says
January 28, 2013 atThank´s for this recipe, it looks delicious and very easy to prepare!
Regards,
@photorecipe
FrankieTB says
August 3, 2013 atVaishali,
Looks great!
Is it Green or brown cardamom seed powder please?
Thanks in advance.
Vaishali Honawar says
August 3, 2013 atFrankie, it’s green cardamom.
FrankieTB says
August 4, 2013 atThanks Vaishali!…
I made it today and it was really yummy…
In order to get the nutrition more favourable, I :
1) increased the mung beans to one whole cup
2) reduced the jaggery to 70 grams
3) used 100 grams only of coconut milk
4) used black glutinous rice in place of white rice….
It was great but i can easily see cutting the jaggery and coconut milk a further half again.
That may not fly with some of the sweet tooths out there but it works!
evolvingtastes says
January 14, 2014 atI bet I missed this last year but wanted to say it looks fantastic. And also wanted to wish you a very happy new year Vaishali, and happy Pongal too!
Vaishali says
January 15, 2014 atET, a very happy Pongal and new year to you. 🙂