Hesaru bele payasa (yellow moong dhal kheer)

Ingredients 

Hesaru bele ( yellow moong dhal// yellow split gram)—1 cup

Milk—3 cups

Jaggery powder ( Bella //gud)—1 cup

Grated fresh coconut—1 cup

Saffron strands ( kesari //kesar)—1  big pinch

Badami ( almonds//badam)—12 to 15

Raisins (drakshi)—2 tablespoon 

Godambi ( cashews)—2 tablespoon of 

Cloves( lavanga)—4 

Cardamom pods (ellaki//elaichi)—4 

Ghee— 3 tablespoon 

Water —2 to 3 cups

Method 

Wash the hesaru belle and strain water.

Grind together badami,grated coconut,cardamom together in a mixer grinder jar to a smooth paste adding sufficient water,and keep it ready.

Heat 1 tablespoon  of ghee in a thick bottomed kadai or pan,add drakshi and cashews and fry them till drakshi puffs up and cashews turns to light brown colour on medium flame.

Remove them and keep in a bowl.

Now take washed hesaru  belle and lavanga in the same kadai,and roast for few minutes adding 1 tablespoon of ghee. 

Do not over roast.

Add  water to it ( nearly 2 cups) and let it cook on medium low  flame till soft.

Keep stirring in between.

Once the hesaru bele is half cooked add milk and saffron strands and keep on cooking further.

Hesaru bele should hold its shape not to cook to mushy consistency.

Now add in ground coconut paste and let it cook on low flame.

Finally add in jaggery powder and mix well and continue to cook for few minutes more.

 Turn off the heat.

Then pour the roasted cashews and raisins on payasa and mix well.

It's should be thick in consistency.

Hesaru belle payasa is ready to serve.

Serve hot or chilled .