Halava Pudding (special diet)

Suitable for dairy free, gluten free, vegetarian, and vegan diets.*

Makes 1832.5 g.

Previous-night preparation

Soak moong daal for halava overnight. Make and Bake Halava at luch time to be ready for dinner.

1 l water
300 g brown sugar
2.5 g nutmeg
35 g rasins
35 g walnuts
35 g almonds
200 ml coconut oil
112.5 g moong daal (dry weight; double after soaking)

Soak half weight moong daal 4hrs Whizz daal before cooking Combine water, sugar and nutmeg Bring to just under boil to dissolve Sugar. Add raisins, Simmer over Low heat. Coarse chop nuts and fry in a little coconut oil. Set aside. Melt remainder of coconut oil in wok over low heat, add daal and stir fry with wooden spoon for 15 min. until golden brown. Pour liquid into daal stiring constantly (will splutter) stir to break lumps. Add nuts and stir in. Spread in bake trays. Use oven to keep warm. Label


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.