Andhra Pesarapappu Kheer Recipe

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Pesarapappu Kheer
Moong Dal – 1 cup, cleaned, soaked for 30 minutes
Milk – 3 cups
Ghee – 4 tsp
Sugar – 1 cup
Unsweetened Khoya – 1 cup
Cashewnuts – 1/4 cup, chopped
Raisins – 1/4 cup
Cardamom Powder – 1/2 tsp

1. Drain the dal and transfer to a pan.
2. Add 1 cup of milk and bring to a boil.
3. Remove and mash well.
4. Add sugar, khoya, remaining milk and enough water.
5. Bring to a boil till it has a payasam consistency.
6. Remove and keep aside.
7. Heat ghee in a small frying pan.
8. Fry the cashewnuts and raisins.
9. Add this to the kheer along with cardamom powder.
10. Mix well and serve.

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