1 cup split moong dal (yellow ones)
1 cup jaggery - shredded
1 tin coconut milk (unsweetened)
10 to 11 stands of saffron
1/4 teaspoon cardamom powder
2 teaspoons ghee/clarified butter
In a saucepan add the ghee and roast the dal till it turns pink and golden. Then add about 2 cups of water and let it cook. Moong dal cooks fast so this should be done in 20 minutes. mash the cooked dal well. To this add the jaggery and the coconut milk and bring it t a boil. Be careful to keep stirring the mixture to avoid curdling. Once it comes to a boil, get it on medium heat and let it simmer till the jaggery is melted and the mixture is all incorporated well. To this add the saffron and cardamom powder.
Fry the cashews, almonds and raisins in some ghee and add it to the kheer as garnish.