Moong Delight

25 gm moong flour

750 ml milk

85 gm sugar

20 gm butter

1 drop vanilla essence

14/15 digestive biscuits

30 gm walnuts

Few chopped pistachios and cherries (optional)

250 ml cream

1. Crush the walnuts to smaller pieces and set aside.

2. Oil a dish of 7 cm x 7 cm. 

3. Arrange the biscuits at the base of the dish. 

4. Cut few biscuits to fill up the base. 

5. Repeat the same for another layer of biscuits, as we are going to have a second layer.

6. Pour the milk into a pan. 

7. Add sugar, vanilla essence and the moong flour. 

8. Mix well to avoid lumps. 

9. Cook over medium heat till it thickens stirring continuously to avoid burn and lumps.

10. When it thickens add the butter. 

11. Cook further stirring continuously until the consistency is that of thicker pancake.

12. While the mixture is still hot, pour half of it over the prepared biscuits. 

13. Level it and sprinkle 1/3 of the crushed walnut over it evenly.

14. Place the second layer of biscuit over it. 

15. Pour the remaining moong mixture and spread evenly. 

16. Sprinkle half of the remaining walnut over it.

17. Let it cool and then keep it in the fridge for about 15-20 minutes.

18. Beat the cream till smooth and creamy.

19. Pour it over the last layer of moong mixture. 

20. Spread it over it and sprinkle the remaining walnuts, chopped pistachios and cherries.