Mung pulse & Coconut Kheer (Mung-Narkoler payesh)

Mung pulse & Coconut Kheer (Mung-Narkoler payesh)

Ingredients:

• 3 liter of
  milk
• 50 gm Yellow
  lentil (mung pulse)
• 1 cup of grated
  coconut
• 200 gm sugar
• 1 teaspoon cardamom
  powder
• 2 tablespoon grated
  coconut (for garnishing)

Preparation:

1. Roast the yellow lentil slightly in a tawa and keep aside.
2. Boil the milk with sugar.
3. Add roasted lentil and cook it for 5-10 min in a medium flame.
4. Stir continuously, otherwise it will be overcooked.
5. When the lentil becomes soft and milk becomes thick, add grated coconut
   and mix it well.
6. Remove from gas and cool it.
7. Sprinkle the cardamom powder and grated coconut on top and serve cool.