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Yield: 8 medium size desert/custard bowls
- 1/4 kg split green gram without skin (dhuli moong dal)
- 30 gms raw rice (Kolam/Surai/Belthige) (less than quarter cup) * see note
- 1/4 kg jaggery (gur) * see note
- 4 pods cardamom (elaichi) powdered
- 1 large coconut grated
- 25gms cashewnuts (kaju)
- 25gms raisins (kishmish)
- pinch salt
1. Extract thick and thin milk from the grated coconut. It should yield about 1-1/2 cups of thick milk and 2 cups of thin milk. Set aside. Soak the raw rice for 15-20minutes, grind to a fine paste with a little water.
2. Wash the green gram 2-3 times and place it in a thick bottomed pan with sufficient water (about 3 cups). Cook till almost done. The green gram should be tender but not mushy, ie it should retain it’s shape and texture but not turn into a paste. Add the thin coconut milk, jaggery and salt and cook for a further 3-4 minutes
3. Add the ground rice paste and stir to continuously to avoid it from sticking to the bottom of the pan. You will notice that the mixture has thickened. Cook on slow fire for a few minutes.
4. Add the thick coconut milk, powdered cardamom, raisins and cashewnuts. Cook for another 2-3 minutes
5. Remove from flame. Serve hot. The Vorn tends to thicken up when it cools down so reheat to make it thinner before serving.
1. The rice powder is used to thicken the Vorn. If you want thicker consistency add upto 60gms rice (about quarter cup)
2. Jaggery is usually the same quantity as the green gram – I have used just 175gms as I prefer it less sweet. You can use 1/4kg jaggery if you like it really sweet. It also depends on how sweet the jaggery is – the one we get in Mumbai is less sweet and includes some amount of salt. So add in small quantities till you are satisfied with the level of sweetness.
The main ingredient here – Green Gram is one of the most wholesome pulses with its origin traced back to India. It is consumed in the form of whole dried seeds, split as a dal (lentil) and sprouted moong beans are highly nutritious. Moon Dal is very beneficial for the sickly, infants and is a laxative when given in large quantities. The moong dal is also used as a beauty aid – effective to clear blemishes and dandruff. So why don’t we incorporate this lovely source of protein in your daily diet?