Moong dal halwa

Ingredients

• 150g split yellow moong dal
• 100g ghee
• 300ml whole milk
• 100g sugar
• ½ tsp ground cardamom
• A few strands of saffron (optional)
• 1 tbsp chopped almonds, to serve
• 1 tbsp pistachios, to serve

Method

Wash the moong dal well then soak in water for 3-4 hours. Drain thoroughly, then blend the dal to a coarse paste, adding only a little water if needed.

Heat the ghee in a heavy-based pan over a medium-low heat. Add the dal paste and cook for 15-20 mins, stirring regularly, until golden, fragrant and beginning to pull away from the sides of the pan.

Warm the milk, sugar and 150ml water in a separate pan until the sugar has dissolved. Carefully add the warm milk mixture to the dal, stirring continuously – do this gradually, as it may splutter. Cook for another 8-10 mins, stirring, until the halwa thickens and the ghee begins to separate slightly.

Stir in the cardamom and saffron, if using. Serve warm, topped with chopped almonds and pistachios.

Image: Stuart Ovenden