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

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

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