My favorite during winters, kheer (payasam) made with jaggery and lentils should be had hot. I like the sweetness enhanced, the flavor of jaggery and roasted lentils permeating from the fumes when had hot, transports this kheer to the next level. I am sure you will enjoy it hot during the winters.
Chana dal 3/4 cup
Milk 2 cups
Jaggery pd 1/2 cup
Cardamom pd 1/2 tsp
Cashew nuts a handful
Dry coconut slivers 10
Dry roast the dal.
Let it cool then wash and soak it for an hour.
Pressure cook it with half cup milk and quarter cup water for 3-4 whistles or until tender.
Take remaining milk in a deep heavy bottom sauce pan. Bring it to a boil.
Add the cooked dal. Let it simmer.
Remember to stir it from time to time so that it doesn't stick to the bottom of the pan.
From time to time keep mashing the dal with the back of a spoon.
Once the milk reduces considerably, remove it from fire and let it cool for a few minutes.
Now add Jaggery powder.
Mix to dissolve it. Taste and add more if needed.
Fry cashew and coconut slivers in a spoon of ghee. Add them to the payasam. Keeping a few aside for garnishing.
Grind the cloves to a fine powder. I used my Mortar and pestle.
Add cardamom powder and clove powder.
Serve hot garnished with fried cashews and coconut slivers.