Royal Lentil and Almond Fudge
Dry roast the lentils in nonstick pan for few minutes.
Take off the skin of the almonds in the morning.
Make a thick paste of almonds and lentils by adding little water or milk.
Gradually add the almond paste.
Now its time to add the sugar and give the batter quick stir again.
When the batter will stop sticking to the sides of the skillet, becomes light golden and leaves aroma, you know the halwa is done.
The rich and royal fudge/ halwa is ready to be relished after lazy sunday brunch.
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.
Sunday, January 30, 2011 - 5:31am