Tripple Dal Pudding

Ingredients

Moong dal – ½ cup
Channadal(bengalgram dal) – ½ cup
Toor dal – ¼ cup
Milk – 1 cup
Coconut milk – 1 cup(tinned)
Jagerry – ½ -1 cup
Sugar – 2 tbsp
Cardamom pdr – a pinch
Badam – 5-6nos
Ghee – 1 tsp

Method

1. Dry roastall the dal till the dal becomes hot. Add 1 cup water and pressure cook it(3-4 whistles). Should not over cook it. When you have the pudding the channadal should be felt on your tounge
   
2. Boil milk and keep it aside.
3. In ½ cup water add the jaggerry. When it melts add the sugar. Add the cooked dal and coconut milk. Cook it in low flame. Add the boiled milk little by little stirring continuously. Cook it till bubbles starts to appear. Off the heat add cardamom pdr.
4. Pulse the badam in the mixie. In 1 tsp ghee fry it lightly. Sprinkle on the pudding in the end. It will thicken when it cools down.
   
5. Serve it at room temperature.