Moong Dal Halwa

Moong dal halwa is a test of patience. The split lentils go into pure ghee on a heavy-bottomed kadhai and stay there, stirred continuously, for the better part of an hour. That slow roast builds the colour (pale yellow to amber to deep gold) and releases the nutty, near-caramel aroma no shortcut can replicate. Milk added in stages; sugar dissolved in; the halwa cooks down until it pulls away from the sides. Finished with crushed cardamom, blanched almonds and a thread of Kashmiri saffron.

12 months from manufacture, room temperature. Vacuum-sealed in a retort pouch: no preservatives, no added gluten. Once opened, finish in one sitting. Each pouch serves 2–3 people.