THE AMBER PULSE-SILK

(Our Play on Moong Dal Halwa)

THE AMBER PULSE-SILK

Ingredients: 200g Moong dal (soaked and ground to a coarse paste), 150g Ghee, 150g Sugar, 200ml Full-fat milk, 1 tsp Cardamom powder, Saffron strands, 20g Slivered almonds...

Ingredients

  • 200g Moong dal (soaked and ground to a coarse paste)
  • 150g Ghee
  • 150g Sugar
  • 200ml Full-fat milk
  • 1 tsp Cardamom powder
  • Saffron strands
  • 20g Slivered almonds

Cooking Method

  1. The Scorch Heat ghee in a heavy pot and fry the dal paste until it turns dark golden brown and smells nutty.
  2. The Sweeten Add sugar, milk, and saffron; cook on low heat, stirring constantly, until the liquid is absorbed.
  3. The Bloom Add cardamom powder and a tiny splash of milk to release the aromatics.
  4. The Finish Keep stirring until the halwa separates from the ghee and is glossy.
  5. The Final Flourish Top with a massive hit of slivered almonds and serve warm.

Cuisine: Indian

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