- 3-4 people People
- 25-30 mins Mins.
- 1 cup roasted Bengal gram (channa dal)
- ¾ cup Jaggery
- 1 cup milk
- ½ cup Khoya (thickened and dried whole milk)
- 1 tablespoon Almonds
- 1 tablespoon Cashew nuts
- 1 tablespoon Pistachios
- 1 tablespoon Ghee
- ½ tea spoon Cardamom powder
- 1 tablespoon desiccated Coconut
- 1 tablespoon Rose water
Method to make Channa Kheer
Chop all the dry fruits in small pieces.
Soak the channa dal in water for an hour. Drain the water and then cook the dal with 2 cups of water in a Cooker.
In a pan, add ½ cup of water, grated khoya and jaggery and bring it to a boil.
Cook it on a low flame for some time till both of them melt.
In another pan add ghee along with the dry fruits and roast them till they are golden in colour.
To this add the cooked dal and roast it for some time.
Add the milk, give it a boil and cook it for 5 minutes.
Add the jaggery mixture, cardamom powder and the desiccated coconut and cook it for 3 minutes.
Ensure that the mixture does not boil. Add the rose water and put off the flame.
Cool it and serve it.
for Channa Kheer
Channa dals are big in size, and hence it should be soaked for some time before cooking, to ensure that it cooks fast.