Ingredients
Method
- Soak & Grind: Soak lentils in water for 5 hours. Drain and grind into a coarse paste (not smooth).
- Cook Base: In a heavy-bottomed pan, melt 1 cup clarified butter. Add semolina and sauté for 1 minute.Add lentil paste and cook on low flame. Stir continuously.
- Slow Roast: Add cardamom powder. Roast the lentil mixture for at least 1 hour, stirring frequently. Add more clarified butter if needed.
- Make Sugar Syrup: In a separate saucepan, heat 1 cup water + 1 cup sugar + saffron + ¼ tsp cardamom powder until the sugar fully dissolves.
- Combine: Pour syrup into the lentil mixture carefully. Stir and cook for 15 more minutes until fully absorbed.
- Finish: Add cashew nuts, stir, and serve hot.
Pro Tips for the Perfect Lentil Dessert
- Use a heavy-bottomed pan: This prevents the mixture from sticking or burning while slow-roasting.
- Low and slow is key: Avoid rushing the cooking process — you want the lentils to slowly absorb all that clarified butter and develop a roasted, rich flavor.
- Don’t skip the saffron: Just a few strands bring out an unmistakable depth and elegance in the dessert.
- Toast the cashews beforehand: A quick toasting in clarified butter before adding them adds crunch and nuttiness.
- Serving Tip: Best served warm. Optionally garnish with pistachios or shredded coconut.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount (Approx.) |
| Calories | 420–460 kcal |
| Total Fat | 25–28 g |
| • Saturated Fat | 14–16 g |
| Carbohydrates | 42–45 g |
| • Sugars | 30–34 g |
| • Fiber | 3–4 g |
| Protein | 6–8 g |
| Cholesterol | 55–65 mg |
| Sodium | 10–20 mg |
| Iron | 6–8% DV |
| Calcium | 4–6% DV |
| Potassium | 150–200 mg |