Oats and lentils kheer is a healthier version of kheer (Indian style pudding) in which steel cuts oats and lentils are cooked in milk and melted jaggery is added to provide perfect sweetness. I love steel cut oats because it provides chewy texture and lentils provides earthiness and thickness to the kheer. I am using 2% percent milk here but still not compromising with the taste or texture. I love adding jaggery instead of sugar because it is less refined plus it adds a nice flavor which you cant get from sugar.
Oats and Moong Kheer Recipe
Course: DessertCuisine: IndianDifficulty: Medium6
servings25
minutes50
minutesThis healthy oats and moong dal kheer is a steel cut oats and lentil based recipe which is perfect way of satisfying your guilty pleasures.
Ingredients
1/2 cup of oats groats (steel cut oats)
1/2 cup of skinless moong dal
1 tsp of ghee or butter
8 cups of milk (Reduced fat is fine)
12-14 oz of jaggery or sugar
1/4 tsp of ginger powder
1/4 tsp of cardamom powder
Directions
- Roast oats and lentils in a hot pan over low-medium heat for about 5-8 minutes until it is releases toasty aroma.
- Now add 3-4 cups of water and cook in a pressure cooker over medium heat until 2 whistles.
- Switch off after 2 whisles and let the steam escapes by its own.
- In the mean while, heat milk in a heavy botton pan and let it comes to boil.
- When milk comes to boil, add cooked oats and lentils and let it simmer for 20-30 minutes until the mixture is nice and thick.
- In another pan melt jaggery with 1/4 cup of water.
- Take the kheer off the heat, add the cardamom, ginger powder and mix well.
- Let the kheer cool down for 15 minutes, then add the warm, strained melted jaggery and mix well.
- Oats kheer is ready to serve.
Notes
- Serve the oats kheer immediately or you can serve it cold.
- If you are using sugar instead of jaggery , add it when you mix cooked oats in the milk.
- Jaggery can curdle the milk, that is why it is very important to mix the jaggery when the milk is cold enough to handle.
