My mom makes this Goan sweet very often, it’s super simple to make & yet soooo yummy, so healthy & sooo filling.
This sweet dish is a delight to all health freaks because it’s loaded with proteins & good fats.
This is a Goan sweet made with green moong, coconut milk & jaggery. Traditionally this dish also calls for rice but my version is made without it. I like it that way hence omitted the rice.
Its a super hit dish with my kids too and the happy mumma in me gets super happy when they swipe the bowl alll clean.
You mush give this recipe a try.
AuthorsophieskitchenloveCategoryBreakfast, Budget friendly, Desserts, Gluten Free, Healthy Recipes, Kid-Friendly, One bowl recipe, Quick, Vegan, VegetarianDifficultyBeginnerSimple, nutrition filled, healthy, protein rich sweet
Boil the soaked moong with 1 cup water & a little salt for about one whistle on medium flame.
Reserve the water, also don’t overcook the moong.
Traditionally this recipe requires rice too but I don’t add it.
If you wish to use it then boil it along with moong.
Next mix all the ingredients that is the boiled moong along with its water, coconut milk, elaichi powder, jaggery and the remaining salt together in a bowl (or directly add them all to a pan.)
Then transfer the mix to the pan.
Keep the pan on the stove & cook on medium flame.
After about 5 minutes of cooking use a potato masher to mash up half the moong, don’t mash them all.
Give the mixture a good stir
And continue cooking till the liquid becomes half.
Note:- I like a little thicker end result that’s why I cook it for a little longer.
But if you’d prefer it liquidy then after the mashing step just boil for a minute or two and serve hot or cold.
I personally like to have it at room temperature not hot not cold.
Ingredients
Directions
Boil the soaked moong with 1 cup water & a little salt for about one whistle on medium flame.
Reserve the water, also don’t overcook the moong.
Traditionally this recipe requires rice too but I don’t add it.
If you wish to use it then boil it along with moong.
Next mix all the ingredients that is the boiled moong along with its water, coconut milk, elaichi powder, jaggery and the remaining salt together in a bowl (or directly add them all to a pan.)
Then transfer the mix to the pan.
Keep the pan on the stove & cook on medium flame.
After about 5 minutes of cooking use a potato masher to mash up half the moong, don’t mash them all.
Give the mixture a good stir
And continue cooking till the liquid becomes half.
Note:- I like a little thicker end result that’s why I cook it for a little longer.
But if you’d prefer it liquidy then after the mashing step just boil for a minute or two and serve hot or cold.
I personally like to have it at room temperature not hot not cold.
