Ashoka halwa with mung beans
Indian dessert made with yellow mung beans, ghee, cardamom and cashew nuts.
Active time40 min
Cooking1 h
Total1 h 45 minResting : 20 min
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Ingredients
- 3 cups of water
- 4 tbsp wheat flour
- 1 cup of hulled and split yellow mung beans (dry)
- 3 tbsp cashew nuts
- 2 cups of sugar
- ¼ tsp ground cardamom
- 12 tbsp ghee
Preparation
Rinse and thoroughly drain the mung beans. Toast them in a dry saucepan for a few minutes, until they give off a faint nutty aroma.
1 cup of hulled and split yellow mung beans (dry)- saucepan
- spoon
Add the 3 cups of water and simmer gently for 30 to 40 minutes, until the beans are very tender. Add a little water if necessary, then mash them.
3 cups of water- saucepan
- spoon
Heat 4 tbsp of ghee in a heavy-based saucepan over a medium-low heat. Cook the flour in it until golden.
4 tbsp wheat flour12 tbsp ghee- heavy-based saucepan
- spoon
Stir the cooked beans into the flour, allow to thicken for 5 minutes, then add the sugar.
2 cups of sugar- heavy-based saucepan
- spoon
Stirring constantly, gradually incorporate 7 tbsp of ghee, one at a time. Continue for about 12–15 minutes, until the mixture forms a mass that comes away from the sides of the pan.
- heavy-based saucepan
- spoon
Heat the last tablespoon of ghee in another frying pan. Lightly brown the cashew nuts in it, then stir them into the halwa.
3 tbsp cashew nuts- frying pan
- heavy-based saucepan
- spoon
Add the cardamom and mix.
¼ tsp ground cardamom- small bowl
- spoon
- saucepan
Remove from the heat and leave to cool slightly for 20 minutes before serving.
- saucepan
Allergens
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Safeena Haslyn · Source · CC BY-SA 4.0 · Own work
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Relecture éditoriale FR/EN/ES/DE : correction des défauts constatés et clarification des étapes. Relecture IA déléguée par Roch, aucun essai en cuisine.
Estimated times.