Serves: 4
Total Calories: 1,345

1 cup dried yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
2 tablespoons Dessert Masala
1/4 cup water
1/2 cup Indian Clarified Butter (ghee)
1 cup sugar
1 1/2 cups whole milk (or any kind)
1/4 teaspoon saffron threads
1/4 cup raw cashew nuts, coarsely ground
1/4 cup , shelled raw almonds, , coarsely ground
1/2 teaspoon ground green cardamom seeds

1. In a bowl, soak the beans in water to cover by 2 inches overnight, then drain. Meanwhile, prepare the dessert masala. Then, in a food processor, process the dal, adding the 1/4 cup water by the teaspoon as needed, until it is as smooth as you can make it. The consistency should be something between a dough and a thick batter.

2. Heat half the ghee in a medium nonstick wok or saucepan over medium heat. Add the processed dal and roast, stirring, until golden, 15 to 20 minutes.

3. Add the sugar, milk, saffron, cashews, almonds, and cardamom seeds and mix well. Add the remaining half of the ghee and continue to roast, stirring, until the halva is very fragrant and pulls away from the sides of the pan and the ghee separates from the halva, about 30 minutes.

4. Remove from the stove and tilt the pan, keeping it tilted 3 to 5 minutes, allowing the ghee to collect at one end. Then, with a spoon, remove as much of the ghee as you can. (This ghee can be reused.) Transfer to a serving dish, garnish with the dessert masala, and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,345
Calories from Fat: 1,121

More Recipes from the 1000 Indian Recipes Cookbook:
* Desserts
Almond and Saffron Halva
Almond and Saffron Kheer Pudding
Authentic Curdled Milk Fudge
Banana Dumplings
Basic White Milk Fudge
Basic White Milk Fudge with Cream
Basic White Milk Fudge with Pistachio Bits
Basmati Rice Custard
Bengali Rice Pudding
Bharti's Milk Cake
Caramelized Milk Balls in Thick Syrup
Caramelized Yogurt
Cellophane Noodles in Cardamom-Saffron Syrup
Corn Custard
Creamy Milk Pudding with Almonds and Saffron
Creamy Milk Pudding with Summer Fruits
Creamy Semolina Pancakes with Thickened Milk
Decadent Carrot Halva with Evaporated Milk and Jaggery
French Roll Bread Pudding
Fresh Fruit in Rose-Flavored Cream
Himachali Nuts
Indian Ice Cream with Almonds
Indian Ice Cream with Mangoes
Indian Ice Cream with Pistachios
Indian Ice Cream with Saffron
Indian Vermicelli Pudding
Layered White and Brown Chocolate Milk Fudge
Lychee Ice Cream Dessert
Mango Ice Cream Dessert
Marzipan Delights
Microwave Milk Pudding
Miniature Multi-Hued Paneer Cheese Balls
Paneer Cheese Kheer Pudding
Paneer Cheese Patties in Creamy Thickened Milk
Parsi Pressed Rice Flakes Pudding
Parsi Semolina Pudding
Pistachio and Cardamom Ice Cream Dessert
Plantain Halva
Pressure-Cooked Caramel Custard
Punjabi Rice Pudding
Punjabi Semolina Pudding
Pure Cashew Milk Fudge
Pure Pistachio Fudge
Quick and Easy Indian Ice Cream
Ricotta Cheese Cake
Saffron Curdled Milk Patties
Saffron Milk Fudge
Saffron Milk Patties
Saffron Panner Cheese Triangles
Saffron and Almond Ice Cream Dessert
Simple Carrot Halva
South Indian Rice Pudding
Stuffed Paneer Cheese Rolls in Fragrant Syrup
Sweet Pastries with Dates and Nuts
Sweet Pretzel-Shaped Desserts
Sweet Roasted Whole-Wheat Flour
Tapioca Pudding
Traditional Bread Pudding Bites
Traditional Dark Brown Milk Rolls in Saffron Syrup
Traditional Semolina Halva
Traditional Semolina Halva with Chickpea Flour and Raisins
Traditional Thickened Milk Pudding
White Paneer Cheese Balls in Fragrant Syrup
White and Pink Coconut Milk Fudge
Whole-Wheat Flour Halva
Yellow Mung Bean Halva
Yellow Split Chickpea Pudding
Yogurt Mousse with Saffron