First take all the scrapings of one coconut and grind it with a little water.
Then remove the milk by squeezing the ground coconut and keep aside.
Remove coconut milk with the same scrapings two more times, keeping each extraction separately.
Roast moong dal and channa dal to pinkish colour.
Put the dals and the rice in a cooker and along with the third coconut milk, ordinary milk and water and cook for 3 whistles (for 1 cup of dal and rice, 3.5 cups of coconut milk, milk and water should be added).
After it is cooked, mash them lightly and add the second milk and mix well.
In a kadai, add jaggery and 1/2 cup a water and melt the jaggery.
As soon as it melts, add the cooked dals. When it comes to a boil, add the first milk and put off the gas immediately.
For garnishing, roast kaju and coconut pieces in ghee and add to the kheer.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.