Royal Lentil and Almond Fudge
The moong dal or yellow lentils cooked over low heat makes a royal fudge or more commonly known as Moong dal halwa, a delicacy of India. http://onecreativekitchen.blogspot.com/2011/01/royal-lentil-and-almond-fudge.html
Total Steps
11
Ingredients
8
Tools Needed
5
Ingredients
- 1 cup Yellow Moong Dal (lentils)
- 1 cup Almonds
- 1 teaspoon Besan (Gram Flour)
- 0.75 cup Sugar
- 1 cup Desi Ghee
- few strands Saffron(optional)
- 0.5 teaspoon Cardamom powder
- handful Pistachio, Almonds (sliced)(optional)
Instructions
Step 1
Dry roast the lentils in a nonstick pan for a few minutes.
Step 2
Allow the lentils to cool down. Then, soak the lentils and almonds in separate bowls overnight.
Step 3
In the morning, take off the skin of the almonds.
Step 4
Make a thick paste of almonds and lentils by adding a little water or milk.
Step 5
In a deep skillet, add ghee and a spoonful of besan.
Step 6
Add the lentil batter and keep stirring on low heat for a few minutes until it starts changing color.
Step 7
Gradually add the almond paste.
Step 8
Add the sugar and stir the batter quickly again.
Step 9
Continue cooking until the batter stops sticking to the sides of the skillet, becomes light golden, and releases an aroma, indicating the halwa is done.
Step 10
To enrich the halwa, add saffron strands dissolved in warm milk, freshly crushed cardamom, and sliced pistachios and almonds.
Step 11
The rich and royal fudge/halwa is ready to be served.