Moong Dal Pudding with Cardamom and Cashews

Introduction

You roast split yellow moong dal until nutty, pressure cook it until mushy, then cook it with browned wheat flour, sugar, and ghee until it pulls from the pan. The result is a dense, rich pudding with cardamom, fried cashews, and a halwa-like texture that works well as a small-batch dessert or make-ahead sweet.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Servings: 4

Ingredients

• 1 cup split yellow moong dal
• 3 cups water
• 2 cups granulated sugar
• 12 tablespoons ghee, divided
• 4 tablespoons wheat flour
• ¼ teaspoon cardamom powder
• 3 tablespoons broken cashews
• 1 pinch red food colouring in 1 teaspoon water

Instructions

1. Dry roast the moong dal until it smells nutty and browns slightly.
2. Add 3 cups of water and pressure cook for about 7-8 whistles until the dal is soft and mushy.
3. Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown.
4. Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar.
5. Stirring continuously, start mixing in the remaining ghee 1 tablespoon at a time. Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture forms a dough. It will take about 12-15 minutes and 6-7 tablespoons of ghee.
6. Heat 1 tablespoon of ghee in a separate frying pan, and add the cashews. Fry until slightly brown, then add to the halwa mixture.
7. Mix in the powdered cardamom and food color.
8. Remove from the heat and let cool.

Variations

• Reduce the granulated sugar from 2 cups to 1½ cups if you want a less sweet pudding; the final texture stays soft but will be a little less glossy.
• Replace the broken cashews with sliced almonds or chopped pistachios for a different nut texture and a slightly sharper finish.
• Skip the red food colouring if you want a more natural look; the pudding will stay golden instead of turning lightly tinted.
• Increase the cardamom powder from ¼ teaspoon to ½ teaspoon if you want the spice to stand out more against the ghee and sugar.
• Replace the wheat flour with the same amount of fine semolina for a slightly coarser, more granular set.

Tips for Success

• Stop roasting the moong dal once it smells nutty and turns lightly brown; if it goes too dark, the finished pudding can taste bitter.
• Pressure cook the dal until it is fully mushy, not just tender, or the pudding will stay coarse instead of turning smooth and dense.
• Keep the heat at medium-low when cooking the wheat flour in ghee so it turns golden without scorching.
• Add the remaining ghee gradually, as written, so each spoonful absorbs before the next goes in.
• Cook until the mixture clearly leaves the sides of the pan and holds together; that is the sign it has reached the right halwa-like consistency.

Storage and Reheating

Store the cooled pudding in an airtight container in the fridge for up to 4 days. You can freeze it in a freezer-safe container for up to 1 month, though the texture will be slightly firmer after thawing.

Reheat small portions in the microwave in 20-second bursts, stirring between each, until warm. For larger amounts, reheat on the stovetop over low heat with a teaspoon or two of water or ghee to loosen it, stirring until soft again.

FAQ

Can you make this without a pressure cooker?

Yes. Simmer the roasted moong dal in water, covered, until it is very soft and mashable, which usually takes 45 to 60 minutes.

Why is the pudding turning greasy?

That usually means the ghee went in too fast or the mixture was not cooked long enough after each addition. Keep stirring over medium-low heat until it absorbs and starts leaving the sides of the pan.

Can you reduce the sugar without ruining the texture?

Yes. You can cut it to 1½ cups and still get a good set, though the pudding will be a little softer and less shiny.

Do you need the food colouring?

No. It is only for appearance and does not affect flavor or texture.