HALUA of MOOG

Ingredients

• 470 g (approximately ½ seer, roughly 2 cups) Mung beans (moog dal), whole or split, hulled (Use whole or split mung beans. Soak in cold water for 3–4 hours before using. A seer is a traditional South Asian unit equal to approximately 933 g, so ½ seer is roughly 470 g.)
• 233 g (approximately 1 powa, roughly 1 cup) Ghee (clarified butter) (A powa is one quarter of a seer, approximately 233 g. Use good-quality pure ghee for the best flavour.)
• 1 teaspoon (a few aniseeds) Aniseeds (Just a small amount — a pinch or light teaspoon is sufficient to flavour the ghee.)
• 350 ml (approximately 1½ powa, roughly 1½ cups) Full-fat milk (Use whole milk for richness. Warm it slightly before adding to the pan to prevent the mixture from seizing.)
• 233 g (approximately 1 powa, roughly 1 cup) Sugar (White granulated sugar works well here. Adjust to taste if you prefer less sweetness.)
• 1 pinch Cardamom, ground (A small pinch of powdered green cardamom adds a lovely floral note. Freshly ground from pods is best.)
• 2 tablespoons Raisins (The original recipe does not specify a quantity — add a small handful. They will plump up during cooking.)
• 2 tablespoons (pieces) Almonds, cut into pieces (Roughly chop or slice the almonds into small pieces before adding.)
• 2 tablespoons (pieces) Pistachios, cut into pieces (Roughly chop or slice the pistachios into small pieces before adding.)
• 2 tablespoons (optional) Khoya (khowa kheer / dried whole milk solids) (Optional addition for extra richness and creaminess. Available at South Asian grocery stores. Crumble or grate it before adding.)
• 1 very small pinch (less than ⅛ teaspoon) Edible camphor (food-grade only) (IMPORTANT: Use only food-grade edible camphor (Bhimseni camphor), not the toxic industrial or medicinal camphor. A barely-there pinch is all that is needed — it is very potent. This is a traditional aromatic finishing ingredient.)

Instructions

1. 1Place 470 g (roughly 2 cups) of mung beans into a large bowl. Cover generously with cold water — the beans will swell as they absorb liquid. Leave them to soak for 3 to 4 hours at room temperature. You will know they are ready when they feel soft when pressed between your fingers.
2. 2Once the mung beans have soaked for 3–4 hours, drain them thoroughly through a colander and discard the soaking water. Transfer the drained beans to a blender or food processor. Add just enough fresh water — a tablespoon at a time — to help the blender run, and blend until you have a smooth, thick paste. You are aiming for a consistency similar to thick hummus, with no large lumps remaining. Set the paste aside.
3. 3Place a wide, heavy-bottomed pan or kadai over medium heat. Add 233 g (approximately 1 cup) of ghee to the pan. Once the ghee has melted and is warm, add the aniseeds. You will see the ghee begin to bubble actively around the seeds — this means it is infusing. Watch the pan carefully: when the bubbling dies down and quietens, the aniseeds have released their flavour into the ghee and you are ready for the next step. Do not let the seeds burn — lower the heat if needed.
4. 4Add the mung bean paste to the pan of infused ghee. Immediately reduce the heat to medium-low. Stir the paste continuously and vigorously with a wooden spoon or spatula, scraping the bottom and sides of the pan at all times. This constant stirring is very important — if you stop, the paste will stick to the bottom and form hard lumps or burn. Keep frying and stirring for approximately 10–15 minutes. The paste will gradually change colour from pale yellow to a deeper golden, and it will begin to pull away from the sides of the pan and smell nutty and fragrant. This is a good sign — it means the raw bean smell has cooked out.
5. 5Once the paste is golden and fragrant, carefully pour in 350 ml (approximately 1½ cups) of milk — ideally slightly warmed. The mixture may splutter, so stand back briefly. Continue stirring as you add 233 g (approximately 1 cup) of sugar, a pinch of powdered cardamom, the raisins, the chopped almonds, and the chopped pistachios. Stir everything together well to combine. The mixture will loosen at this point — that is normal. Keep cooking over medium-low heat, stirring frequently, until the mixture thickens again to a halua consistency (it should hold its shape when you draw a line through it with the spoon). This will take approximately 10–15 minutes.
6. 6If you are using khoya (khowa kheer), crumble or grate approximately 2 tablespoons of it into the pan now. Stir it in well — it will melt into the halua and add extra richness and a creamier texture. Continue to cook and stir until well incorporated and the mixture returns to a thick consistency. If you are not using khoya, simply skip this step and continue to the next.
7. 7When the halua is thick enough that it pulls cleanly away from the sides of the pan and holds its shape, remove the pan from the heat. Immediately add a very small pinch — barely a whisper — of food-grade edible camphor (Bhimseni camphor only — never use industrial or medicinal camphor, which is toxic). Stir it in quickly and thoroughly. Camphor is extremely potent, so use the smallest amount possible — less than ⅛ of a teaspoon. Taste a tiny amount: the flavour should be subtly present but not overwhelming. Serve the halua warm, spooned into bowls or set in a dish and cut into pieces once cooled.