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.