Couscous Kheer. Couscous Pradhaman.
Wheat couscous 1 cup
Split mung dal 1/2 cup
Jaggery/brown sugar 3/4 cup
Fresh coconut milk 2 cups
Cardamom 3 crushed
Cashew nuts 10
Raisin 1 fistful
Ghee few spoons.
In a wide wok, heat ghee. Fry the nuts and raisin. Set aside.
In the same oil, roast the couscous briefly and set aside as well.
Toast the lentil till aromatic and lightly brown. Further, add enough water and cook the lentils till tender.
In a separate pan, melt jaggery. Add cooked lentils to it. Bring this to boil. Further add cardamom powder and toasted couscous. Cover and cook briefly.
Once, it is done till tender. Add 2 cups of coconut milk and bring this to boil.
Garnish with fried nut and raisins.
Serve chilled as dessert.