A delicious and traditional Indian desert , which is popular during the festival season. The recipe is very simple  made from moong dal, jaggery, milk , traditional ingredients like fresh coconut and khus khus (poppy seeds) .A healthy and delicious sweet prepared for all occasions.  

Preparation time – 10 min

Cooking time – 15 min

Serves – 4

Ingredients – 

Moong dal (hesaru bele) – 3/4 cup

Vermicelli – 1/2 cup

Jaggery  – 1 cup

Milk – 1 cup (boiled and cooled)

Cashew nut – 3 tbs

Raisins – 1 tbs

Ghee – 3 tbs

How to prepare or make Hesaru bele payasa (moong dal kheer) –

Heat a pressure pan ,add 1 tsp of ghee add moong dal fry until it turns to light brown , pressure cook by adding 1 cup of water and keep it aside.

Roast vermicelli to golden by adding 1 tsp of ghee and set aside.

In the same kadi/pan fry cashew nuts and raisins to golden brown ,by adding ghee.

And set aside.

Heat a thick bottomed pan/casserole,add 1/2 cup of water and jaggery ,bring it to boil

When jaggery dissolves in water ,add cooked moong dal to it,cook in a low flame.

Ingredients to grind – 

Coconut – 1/2 cup grated

Poppy seeds/khus khus – 2 tsp (dry roasted )

Cardamom – 4 no’s

Take a mixer jar add all the above ingredients

Make a fine paste by adding water.

Add grounded paste to boiling moong dal mixture,bring it to boil for 5 min.Add little water,add roasted vermicelli,cook in a low flame,till it is done.

Add 1 cup of milk boil for another 5 or 6 min, turn off the flame.Add roasted dry fruits and a spoon of ghee.

Transfer the dish to a serving bowl and enjoy the dish with Masala vada.

Tips – You can add jaggery less or more as per your taste.

Hesaru bele payasa is always served in a combination with masala vada..it is eaten by dipping vada in hesaru bele payasa or  in many occasions it is served on a banana leaf , sweet boondi is added on Hesau bele payasa (moong dal kheer) , which is a traditional combination .