Green mung’s are packed with nutrition. I use them in many dishes in variety of forms. It’s pretty versatile. Mung, also called as Green Gram (we call it moog in Konkani) can be soaked to make sprouts. Did you know Mung is adapted as word in English which was derived from Hindi? My favorite dish in the whole wide world is made of Mung. It’s called “Mooga Randhayi”. And it HAS to be prepared by my mom. She makes the BEST. I always relish them anyway, BUT there is something special the way she makes. I have tried many times, but it just doesn’t satisfy my palate. My mom knows that I love this dish and she always makes them especially (so I want to think!) for me. This always featured in my b’day party menu, so you can imagine. :o)
Anyway, coming back to Mung, I made this sweet the other day with it. It was very rich and creamy. I had never tried whole Mung in payas before. My mom makes a little different kind of sweet laddoos with it. Anyway, end result? It turned out absolutely Delicious. So, it’s going on my menu card of desserts. J
Green Mung/ Green Gram – 1 cup
Condensed Milk – ½ can
Jaggery – ½ cup
Coconut Milk – 1 can
Fresh Coconut – Grated about 2 tbsp.
Cardamom powder – ½ tsp.
Cashew – handful
Ghee – 1 tsp. to roast the cashew.
Method of Preparation:
~ Wash and rinse mung thoroughly. Cover with enough water (little above the grain) and pressure cook for two whistles.
~ When you are able to open the pressure cooker, put cooked mung in a pot and place it on heat. Add Condensed milk and jaggery to this and mix them well.
~ Once it starts to bubble, reduce heat, add fresh coconut and coconut milk. Give it a nice stir. Heat it for another 2 minutes.
~ Top it with cardamom powder and switch off the heat.