Urad Dhal Kheer (Payasam)

After hearing all goodness about urad dhal I try to include it at least twice a week as part of my meal. I normally have urad dhal kanji (sweet version). But I wanted to make slight modification and try out Kheer. I loved it So I found another way to include urad dhal as part of my diet!

Urad dhal - 1/2 cup
Milk  - 1 cup (200ml I have used slim milk)
Jaggery - 3 - 8 tablespoons (I have used 4 tablespoons I felt too sweet)
Salt a pinch
Nuts - 1 tablespoon (of your favourite..I have used Cashew)
Ghee - 1/4 teaspoon
Coconut - 2 tablespoon (cut into small pieces) (optional)
Cardamom powder - 1 teaspoon
Mixed dry fruits - 1 teaspoon (optional)

Soak the Urad Dhal for 6 hours or overnight and grind to a paste. It can be little more watery than normal urad dhal batter for idli.
Boil milk and keep it aside
Dissolve jaggery in water by boiling jaggery in water. Strain to remove impurities. Keep it aside. Fry cashew, dry fruits if using in the ghee and keep it aside
Boil 3 cups of water and when it's boiling add grinded urad dhal paste.Put a spoon in it while boiling. Stir in often other wise it will settle at the bottom

When it is boiled add milk, cardamom powder
Add jaggery, fried cashew, Coconut bits and mix well. Let it boil for another 4-5 mins
Switch it off and serve hot or cold