Lentil fudge with cardamom

Name: Lentil fudge with cardamom
Yield: Serves 4–6
Cuisine: India
Ingredients: 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; 5 ml/1 tsp ground cardamom or other flavourings such as nutmeg or cinnamon; 5 ml/1 tsp ground cardamom or other flavourings such as nutmeg or cinnamon; a good pinch of saffron threads, pounded; 150 ml/¼ pint/⅔ cup double (heavy) cream; 600 ml/1 pint/2 ½ cups full-fat (whole) milk; 115 g/4 oz/generous ½ cup sugar; 115 g/4 oz/½ cup ghee or unsalted butter; 115 g/4 oz/½ cup ghee or unsalted butter; 250 g/9 oz yellow split lentils (moong or mung dhal); 250 g/9 oz yellow split lentils (moong or mung dhal); 250 g/9 oz yellow split lentils (moong or mung dhal)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

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

Asia
India
Central India
Dessert
Vegetarian

Method

Wash the lentils in several changes of water, then soak in a bowl of cold water for 2–3 hours.
Drain well and grind to a fine paste in a food processor without adding any water.
In a large frying pan, melt the ghee or bu