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Soft Lentil Fudge with Cardamom and Saffron
- Serves
4–6
- Difficulty
Easy
Published 2016
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 115 g
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
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