Soft Lentil Fudge with Cardamom and Saffron

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

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This mouthwatering Indian fudge, known as mung dhal halva, is an example of how many different ways lentils can be cooked. Here, split mung beans (moong dhal or mung dhal) are cooked in milk and sugar until the mixture reaches a soft fudge consistency. The finished result is delightfully sweet, and also very moreish.

Ingredients

250 g/9 oz split mung beans (moong dhal or mung dhal)
115 g/

Asia
India
Dessert
Gluten-free
Vegetarian

Method

Wash the split mung beans 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, non-stick pan 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 paste is dry and crumbly. Add th