Horse Gram Pudding / Kollu Payasam / Kulthi Kheer

                   Check out this yummy and a healthy dessert recipe prepared with Horse Gram lentil. It is a great festive dessert and a party recipe too, apt for special occasions. Adjust the ghee and sweetness according to your preference. 

                   In this recipe, I have added jaggery powder. However, you may use brown sugar if preferred. Enjoy this amazing Pudding / Payasam at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy guilt free dessert.  

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. One can prepare a number of dishes with Horse gram, like idli, dosa, dal fry, uttapam, biryani, rasam to name a few. It can also be sprouted and made into salads and soups.

• 1/4 cup Horse gram, dry roasted and washed well 
• 500 ml. milk
• 1/3 cup jaggery powder
• 1/2 tsp. cardamom powder
• pinch of saffron
• 2 tbsp. chopped pistachios
• 2 tbsp. chopped almonds
• 1 tsp. ghee
• 1 tsp. chopped nuts & few saffron strands to garnish

         Soak the Horse gram in sufficient water overnight. Rinse well and drain. Pressure cook in 1 cup water for 1 whistle on high flame and 8-10 minutes on a low flame. 

         Mash well with a potato masher or with the back of a ladle. You can also pulse it for a few seconds in a mixer jar. 

         In a saucepan, bring the milk to a boil. Add the mashed Horse gram, jaggery powder, cardamom powder and saffron. 

         Simmer on a low flame for 10-15 minutes by stirring at intervals. Now add the chopped nuts and ghee. 

         Continue to simmer till it turns thick or to a desired consistency. Garnish with the chopped nuts and saffron strands and serve at room temperature or chilled. 

Soak the Horse gram in sufficient water overnight. Rinse well & drain. 

Pressure cook in 1 cup water for 1 whistle on high flame and then 8-10 minutes on a low flame. 

Mash well with a potato masher or with the back of a ladle. You can also pulse it for a few seconds in a mixer jar. 

In a saucepan, bring the milk to a boil. Add the mashed Horse gram, jaggery powder, cardamom powder & saffron. Simmer on a low flame for 10-15 minutes by stirring at intervals.

                  Now add the chopped nuts .....

and ghee. Continue to simmer till it turns thick or to a desired consistency.

                 Garnish with the chopped nuts & saffron strands.

            Serve at room temperature or chilled.