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 Royal Lentil and Almond Fudge |
Add a photoThe moong dal or yellow lentils cooked over low heat makes a royal fudge or more commonly known as Moong dal halwa, a delicacy of India.
http://onecreativekitchen.blogspot.com/2011/01/royal-lentil-and-almond-fudge.html
Ingredients
- Yellow Moong Dal (lentils): 1cup
- Almonds: 1 cup
- Besan(Gram Flour): 1 tsp
- Sugar: 3/4 cup or add more to taste
- Desi Ghee: 1 cup or add more if required to taste
- Saffron: few strands dissolved in warm milk
- Cardamom powder: 1/2 tsp
- Pistachio, Almonds : handful, sliced
Directions
- Dry roast the lentils in nonstick pan for few minutes.
- Let it cool down and soak the lentils and almonds in separate bowls overnight.
- Take off the skin of the almonds in the morning.
- Make a thick paste of almonds and lentils by adding little water or milk.
- In a deep skillet, add ghee and a spoonful of besan, It helps in the better roasting and binding of the dal.
- Add the lentil batter and keep stirring on low heat for few minutes till it starts changing color.
- Gradually add the almond paste.
- Now its time to add the sugar and give the batter quick stir again.
- When the batter will stop sticking to the sides of the skillet, becomes light golden and leaves aroma, you know the halwa is done.
- To make the halwa more rich add saffron strands dissolved in warm milk, preferably freshly crushed cardamom pods and sliced pistachio and almonds.
- The rich and royal fudge/ halwa is ready to be relished after lazy sunday brunch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 4 servings | |
| Calories 60 | |
| Calories from Fat 40 | 67% |
| Total Fat 4.82g | 6% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 73mg | 2% |
| Total Carbs 2.96g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.01g | 1% |
| Protein 2.16g | 3% |
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Menus and Pairings
Goes Well With: Masala chai
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