Suhour recipe of the day: Mung dal halwa

Serves 4 | Preparation/cooking time: 30 mins | Soaking time: 4 hours | Difficulty: medium | Cannot be frozen

80g split yellow moong dal, washed

120g unsalted butter, or ghee

350ml whole milk

80g caster sugar, plus 2 tbsp extra

1 pinch ground cardamom

2-3 tbsp pistachios, shelled

2-3 tbsp whole almonds, chopped

1. Soak the moong dal for at least 4 hours, preferably overnight.

2. Drain the dal, then pulse in a food processor with 75ml water until roughly ground and paste-like.

3. Melt the butter or ghee in a large pan set over 

a medium heat until hot. Add the ground dal and cook over a reduced heat, stirring frequently, until the mixture starts to turn pasty and then separate out into grains.

4. Meanwhile, combine the milk, sugar, and cardamom in a separate pan. Bring to the boil over a moderate heat, stirring occasionally to help the sugar dissolve.

5. Remove the milk from the heat and stir into the dal in a slow, steady stream. Bring the liquid to a simmer and cook until absorbed by the dal.

6. Remove and leave to cool slightly before serving with a garnish of the nuts.