Authentic Moong Dal & Rice Kheer Recipe – Kalkandu Sweet Treat

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal & Rice Kheer Recipe – Kalkandu Sweet Treat

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Moong Dal & Rice Kheer, sweetened with the goodness of Kalkandu (rock sugar candy). This isn’t just any kheer; it’s a taste of tradition, a comforting hug in a bowl, and something my grandmother always made during festivals. It’s a little different from the usual sugar-sweetened versions, and honestly, I think it’s even more special. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal & Rice Kheer is more than just a dessert. It’s a beautiful blend of flavors and textures – creamy, subtly sweet, and wonderfully aromatic. Using Kalkandu gives it a unique, cooling quality, perfect for those warm evenings. Plus, it’s surprisingly easy to make, even if you’re new to Indian sweets!

Ingredients

Here’s what you’ll need to create this delightful kheer:

• 0.5 cup Raw Rice
• 1.5 tbsp Moong dal
• 1.5 cup Milk (full fat recommended for extra creaminess)
• 0.75 cup Rock sugar candy (Kalkandu)
• 3.5 tbsp Ghee
• 8-10 Cashew nuts
• 15-20 Raisins
• 0.25 tsp Cardamom Powder
• 2-3 Saffron strands

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Raw Rice Varieties for Kheer: I prefer using sona masoori rice for kheer. It cooks up beautifully soft and gives a lovely texture. You can also use basmati rice, but reduce the cooking time slightly.
• The Benefits of Moong Dal: Moong dal isn’t just there for flavor! It adds a lovely creaminess and is easily digestible. It’s considered a very sattvic (pure) food in Ayurveda.
• Understanding Kalkandu (Rock Sugar Candy) – Regional Variations & Health Benefits: Kalkandu is a traditional sweetener in India, believed to have cooling properties. You can find it in most Indian grocery stores. It comes in different forms – some are pale yellow, others are more translucent. It’s gentler on the system than refined sugar.
• Ghee: The Flavor Foundation: Don’t skimp on the ghee! It adds a richness and aroma that’s essential to a good kheer. I use homemade ghee whenever possible, but good quality store-bought ghee works too.

Step-By-Step Instructions

Alright, let’s get down to making the kheer!

1. First, dry roast the rice and moong dal separately in a pan over medium heat until they feel warm to the touch. This helps to enhance their flavor.
2. Give them a good wash, then combine them in a pressure cooker with 1 cup of milk and 1 cup of water. Pressure cook for 3 whistles.
3. Once the pressure has released, open the cooker and mash the rice-dal mixture while it’s still hot. Add the remaining ½ cup of milk and mix everything really well until it’s smooth.
4. Now, heat 1 tbsp of ghee in a separate pan. Fry the cashew nuts until they turn golden brown, then add the raisins and fry until they puff up. Set these aside – they’re our crunchy topping!
5. Back to the rice-dal mixture! Add the rock sugar candy and cook on medium heat, stirring constantly, until the sugar dissolves completely.
6. Finally, add the fried nuts and raisins, the remaining ghee, cardamom powder, and saffron strands. Give it a good mix, and let it simmer for a couple of minutes.

That’s it! Your Moong Dal & Rice Kheer is ready.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect kheer:

• Achieving the Perfect Kheer Consistency: The consistency is key! You want it to be creamy and smooth, but not too thick or too runny. Adjust with a little extra milk if needed.
• Preventing Kheer from Sticking to the Bottom of the Pot: Stir, stir, stir! Especially when the sugar is dissolving. A heavy-bottomed pot also helps.
• How to Properly Bloom Saffron: To get the most flavor and color from your saffron, soak the strands in 2 tablespoons of warm milk for about 15-20 minutes before adding them to the kheer.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Moong Dal & Rice Kheer: Substitute the dairy milk with almond milk or coconut milk. Use a vegan ghee alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your ghee is certified gluten-free if you have a severe allergy.
• Adjusting the Spice Level: Feel free to add a pinch of nutmeg or a tiny bit of grated ginger for a warmer flavor.
• Festival Adaptations (Janmashtami, Diwali): During Janmashtami, I sometimes add a tiny bit of grated nutmeg. For Diwali, I like to make a slightly richer version with a little extra ghee and nuts.

Serving Suggestions

This kheer is delicious served warm or chilled. I love to garnish it with a few extra saffron strands and chopped pistachios. It’s perfect as a dessert after a hearty Indian meal, or even as a comforting treat on its own.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. You might need to add a splash of milk when reheating to restore its creamy consistency.

FAQs

Let’s answer some common questions:

What is the best type of rice to use for kheer?

Sona masoori is my go-to, but basmati works well too. Just adjust the cooking time.

Can I substitute rock sugar with regular sugar? What adjustments should I make?

Yes, you can! Use ¾ cup of regular sugar for every 1 cup of Kalkandu. Keep in mind that regular sugar doesn’t have the same cooling properties.

How do I prevent a skin from forming on top of the kheer?

Place a piece of cling film directly on the surface of the kheer while it’s cooling.

What if I don’t have a pressure cooker? Can I cook the rice and dal on the stovetop?

Absolutely! Combine the rice, dal, milk, and water in a pot and cook on low heat, stirring frequently, until the rice and dal are soft and mushy (about 30-40 minutes).

How can I make this kheer richer and creamier?

Use full-fat milk and a generous amount of ghee. You can also add a tablespoon of heavy cream towards the end of cooking.

Is Moong Dal Kheer good for health? What are the benefits?

Yes! Moong dal is easily digestible and packed with nutrients. Kalkandu is believed to have cooling properties. It’s a comforting and nourishing dessert.

Enjoy making this kheer! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!