Another Kind

Ingredients

• 0.5 seer (approximately 470 g / 1 lb) sugar (One seer is a historical South Asian unit of weight approximately equal to 940 g. Half a seer is roughly 470 g or about 2 cups of sugar.)
• 0.25 seer (approximately 235 g / 8 oz) green pulse (dholl / mung dal) (One quarter seer is roughly 235 g or about 1 cup. Use split or whole green mung dal (moong dal). Cook the dal until soft before use — boil in water until tender, then drain well and mash or leave whole as preferred.)
• 1 pinch (to taste) cardamom powder (The original recipe calls for 'some' cardamom powder. Use ground green cardamom. Start with about ¼ teaspoon and adjust to taste.)

Instructions

1. 1Rinse the green pulse (dholl / mung dal) thoroughly under cold water until the water runs clear. Place the dal in a saucepan and cover with plenty of water (about 3 cups). Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook until the dal is completely soft and tender, about 20–25 minutes. Drain off any excess water using a fine sieve or colander and set the cooked dal aside. If you prefer a smoother texture in your finished balls, you may lightly mash the dal with the back of a spoon.
2. 2Place the sugar in a heavy-bottomed saucepan. Add just enough water to moisten it — about 4–6 tablespoons. Stir gently over medium heat until the sugar dissolves completely. Once dissolved, stop stirring and increase the heat slightly to bring the syrup to a boil. Allow it to boil, without stirring, until it thickens noticeably and reaches the 'soft ball' stage (approximately 115–120°C / 240–248°F if using a thermometer). The syrup should look glossy and thick. If you do not have a thermometer, drop a small amount into a cup of cold water — if it forms a soft, pliable ball, it is ready. The original recipe describes this stage as 'ferments', which refers to the syrup bubbling vigorously and thickening. Watch carefully as sugar can burn quickly at this stage.
3. 3Remove the sugar syrup from the heat momentarily. Carefully add the cooked, drained green pulse (dal) into the hot sugar syrup all at once. Return the pan to low heat and stir continuously with a wooden spoon, combining the dal and syrup thoroughly. Continue stirring and cooking over low heat for 2–3 minutes until the mixture comes together into a cohesive, thick mass that begins to pull away from the sides of the pan. Be careful — the mixture will be very hot.
4. 4Remove the pan from the heat. Sprinkle the cardamom powder over the hot sugar and dal mixture. Stir quickly and thoroughly to distribute the cardamom evenly throughout the mixture. The cardamom will release its fragrance immediately upon contact with the hot mixture.
5. 5Allow the mixture to cool until it is just cool enough to handle safely — about 5–10 minutes. It should still be warm and pliable but not scalding. Lightly grease your palms with a little neutral oil or ghee if the mixture is sticking. Take a small portion of the mixture (roughly the size of a large marble or about 1 tablespoon) and roll it firmly between your palms in a circular motion to form a smooth, round ball. Repeat with the remaining mixture. Place the finished balls on a clean plate or tray and leave them to cool completely and set before serving.