Food talk
Twist in the dessert
Pushpesh Pant

Mung daal halwa arguably ranks next in popularity only to the gajar ka halwa and while there are some who swear by badam ka halwa we personally feel that the lentil-based dessert is a delicacy that deserves to be much better appreciated. Recently, Fariyal, a friend from Bangladesh, treated us to an interesting variation that she called mung ke luqme. The barfi lookalike was far less cloyingly sweet than the mung halwa served in marriage banquets but retained the creamy seduction of its parent. Do try this dessert this Diwali.

Mung ke Luqme

Ingeridents

Dhuli mung ki dal 1 cup

Ghee 1 cup

Sugar 1/2 cup

Milk 1 cup

Khoya 1/2 cup

Almonds (slivered) 10

Pistachios (slivered) 10

Green cardamom seeds 1/2 tsp

Rose water 1 tsp

Saffron One pinch

Chandi ka varak

Method

Grind mung dal to a coarse paste. Heat ghee in a non stick pan and add the dal paste to it. Keep stirring on low-medium flame till it changes colour to brown and exudes unique aroma. Add milk and continue cooking till moisture evaporates. Crumble the khoya and keep stirring to blend. Add sugar. Keep stirring. Soak saffron in rose water. Sprinkle all over along with almond and pistachio slivers. Grease a flat ate with a little ghee and spread the halwa on it. Cover with chandi ka varq. Cut in bite-sized toffee like pieces and enjoy.

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