Gujarati-style Sweetened Lentil Candy

Ingredients

In the original Japanese Amanattō, the candy is made using azuki beans and is typically flavored with soy sauce or matcha. In this Gujarati adaptation, lentils are used instead of azuki beans, and the flavors are transformed with the addition of jaggery, cardamom, and saffron. The result is a unique fusion of Gujarati and Japanese culinary traditions, creating a delightful candy with a distinct flavor profile. We alse have the original recipe for Amanattō, so you can check it out.

• 1 cup (200g) split yellow lentils (moong dal) 1 cup (200g) split yellow lentils (moong dal)
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• A pinch of saffron strands A pinch of saffron strands
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Chopped nuts (such as almonds or pistachios), for garnish Chopped nuts (such as almonds or pistachios), for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 3g, 1g
• Carbohydrates (total, sugars): 27g, 18g
• Protein: 5g
• Fiber: 3g
• Salt: 0.02g

Preparation

1. 1.
   Rinse the lentils thoroughly and soak them in water for 2 hours. Drain well.
2. 2.
   In a large saucepan, add the soaked lentils and enough water to cover them. Bring to a boil and cook until the lentils are tender but not mushy. Drain any excess water.
3. 3.
   In the same saucepan, heat ghee over medium heat. Add the cooked lentils and sauté for 2-3 minutes.
4. 4.
   Add the grated jaggery, ground cardamom, and saffron strands to the lentils. Mix well until the jaggery melts and coats the lentils evenly.
5. 5.
   Continue cooking the mixture on low heat, stirring constantly, until it thickens and starts to leave the sides of the pan.
6. 6.
   Remove the mixture from heat and allow it to cool slightly.
7. 7.
   Grease your hands with ghee and shape the mixture into small bite-sized candies.
8. 8.
   Garnish each candy with chopped nuts.
9. 9.
   Let the candies cool completely before serving.

Treat your ingredients with care...

• Lentils — Ensure that the lentils are soaked well before cooking to ensure even cooking and a soft texture.
• Jaggery — Grate the jaggery to ensure it melts easily and evenly in the candy mixture.
• Saffron — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the candy mixture to enhance their flavor and color.

Tips & Tricks

• For a variation, you can add a teaspoon of rose water or a pinch of nutmeg to the candy mixture for additional flavor.
• If you prefer a smoother texture, you can blend the cooked lentils before adding them to the candy mixture.
• Store the candies in an airtight container to maintain their freshness and prevent them from drying out.

Serving advice

Serve Gujarati-style Sweetened Lentil Candy as a delightful dessert or snack. It pairs well with a cup of hot masala chai or a glass of cold milk.

Presentation advice

Arrange the candies on a decorative plate or in small individual serving bowls. Garnish with a sprinkle of saffron strands and a few chopped nuts for an appealing presentation.