Lentil fudge with cardamom

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Preparation info

  • Difficulty

    Medium

  • Serves

    4–6

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Lentils provide protein for the vast majority of vegetarians in India. This fudge, Mung Dhal Halva, is an example of how many different ways lentils can be cooked. Here, yellow split lentils are cooked in milk and sugar until the mixture reaches a soft fudge consistency.

Ingredients

  • 250 g/9 oz yellow split lentils (moong or mung dhal)
  • 115 g/4 oz/½ cup ghee or unsalted butter
  • 600 ml/1 pint/2 ½ cups full-fat (whole) milk
  • 115 g/4 oz/generous ½ cup sugar
  • a good pinch of saffron threads, pounded
  • 150 ml/¼ pint/ cup double (heavy) cream
  • 5 ml/1 tsp ground cardamom or other flavourings such as nutmeg or cinnamon
  • 30 ml/2 tbsp roasted unsalted pistachio nuts, crushed, to garnish

Method

  1. Wash the lentils in several changes of water, then soak in a bowl of cold water for 2–3 hours.

  2. Drain well and grind to a fine paste in a food processor without adding any water.

  3. In a large frying pan, melt the ghee or butter over a low heat and add the lentil paste. Stir and cook for 10–12 minutes, until the lentil paste is dry and crumbly.

  4. Add the milk, sugar and pounded saffron. Increase the heat slightly and let it come to the simmering point.

  5. Reduce the heat to low and beat the mixture in order to break up any lumps.

  6. Continue cooking, stirring regularly, for 10–12 minutes. Add the cream and continue to cook, stirring, for a further 8–10 minutes.

  7. Add the cardamom or other flavourings and cook until the mixture stops sticking to the bottom and sides of the pan.

  8. Remove the pan from the heat and spread the mixture in a buttered 25 x 25cm/10 x 10in square tin (pan).

  9. Smooth the top and sprinkle with the pistachio nuts. Press them down gently and leave the fudge to cool completely. Cut into squares and serve.

Per portion Energy 586kcal/2444kJ; Protein 13g; Carbohydrate 50g, of which sugars 26g; Fat 39g, of which saturates 24g; Cholesterol 102mg; Calcium 149mg; Fibre 4.5g; Sodium 76mg.