Know what you Eat - Bengal gram is very high in protein and very low in glycemic index. This bean looks just like yellow split peas, but is quite different because it doesn't readily boil down to mush. It's more closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller, split, sweeter, and has a much lower glycemic index.
Cooking Time - 15 mins
Serves - 4
Besan flour(Kadalai Mavu/Bengal gram flour) - 1/2 cup
Milk - 3 cups
Water - 1 cup
Raw sugar/Jaggery(i used jaggery) - 1/2 cup or to taste
Ghee - 1 tsp
Elaichi powder - 1/2 tsp
Saffron - few strands
Ghee - 1 tsp
Raisins and nuts - 3 tsp
This is one of my mom's recipe and whenever we have unexpected guests, she used to make this in a jiffy and serve them. It takes very less time to prepare and of course if you increase the sugar will taste awesome. I believe sweetness is a acquired taste and in the process of taming mine as well as my family members to taste buds to get acquired to less sweet desserts, so feel free to increase the sugar to your taste.
1) Heat a pan and add 1 tsp of ghee and once the ghee melts add the besan flour and roast it in small flame till it slightly browns and the raw smell is gone.
2) Now add 1 cup of water little by little, make a paste using a egg beater without any lumps.
(Even though we don't eat eggs, i use a egg beater for some of the dishes like Kesari, this kheer, Mysore pak where you will have to keep stirring without any lumps).
3) Now add 1 more cup of milk and saffron strands and simmer for 7-8 mins, stirring in between frequently using a egg beater till it is completely done .
4) Add jaggery or sugar, elaichi powder and once it melts switch off.
5) Add the remaining milk and garnish with ghee roasted cashews and raisins and serve hot or cold.
l This is our entry for Mithai Mela hosted by Srivalli.l This is our entry for WYF Event hosted by EC.l This dish goes to 15 mins Event hosted by Mahimaa.