Indian
Gluten freeMoong thal
Moong dal flour fudge
मूंग थाल: moong dal flour roasted in ghee and set with sugar syrup and mawa into a grainy Bikaneri barfi
Moong thal is a Diwali tray sweet of Bikaner and Marwari homes, made by roasting coarsely ground moong dal in a generous amount of ghee, then setting it with sugar syrup and mawa and topping with nuts. It is richer and grainier than besan barfi, with a deep, toasty flavour. Marwari families in Kolkata and Mumbai still make it for Diwali boxes. The common mistake is under-roasting the moong, which leaves a raw, beany taste. Chef's tip: roast until the mixture turns light and frothy and the ghee releases from it; that is your sign it is cooked through.
- Prep
- 15 min
- Cook
- 45 min
- Difficulty
- Medium
- Serves
- 12
- Per serving
- 310 kcal
Ingredients
For the thal
- 5 ½ oz gheeplus extra for greasing
- 3 ½ oz mawa (khoya)crumbled
- 3 tbsp milk
- ½ tsp ground cardamom
For the syrup
- 7 oz sugar
- ½ cup water
To top
- 2 tbsp almondsslivered
- 2 tbsp pistachiosslivered
Tick what you have; the rest goes in the basket.
Method
0/6 doneStep 1: Grease a 20 cm tray. Rub 7 oz yellow moong dal, ground to a coarse meal with 3 tbsp milk until it looks like damp sand, then rest 10 minutes.
10 minStep 2: Melt 5 ½ oz ghee in a heavy kadhai, add the moong and roast on low heat, stirring constantly, for 20–25 minutes until golden-brown, frothy and the ghee separates.
25 minStep 3: Add 3 ½ oz mawa (khoya) and stir for 3 minutes until it melts in.
3 minStep 4: Meanwhile boil 7 oz sugar and ½ cup water for 6–7 minutes to one-string consistency (a thread forms between finger and thumb).
7 minStep 5: Pour the syrup into the moong mix with ½ tsp ground cardamom and stir for 2–3 minutes until it thickens and pulls away from the pan.
3 minStep 6: Spread in the tray, press 2 tbsp almonds and 2 tbsp pistachios on top and cut into squares when warm. Lift out once fully set, after about 2 hours.
3 min
KrazyBadal
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Perfect for:Winter warmers