Recipe for Traditional Kashmiri Baked Good Chochwar, Which Can Be Made in a Multicooker Without an Oven

When the desire arises to cook something sweet at home, sujji halva is often chosen. However, many avoid making halva from mung beans, considering the process very difficult. Traditionally, it is believed that preparation requires a lot of effort: the beans need to be soaked for several hours, ground, and constantly fried in a pan.

Simple Preparation Method

However, a simple method is presented that will allow you to prepare delicious mung bean halva right at home. This recipe requires the following ingredients: 1 cup of washed mung beans, 1 cup of ghee (in equal amounts), 1 cup of whole milk, 1 cup of water, 1 cup of sugar, 1 large spoon of besan (to give texture and color, like in halva), 1 large spoon of sujji (for extra crumbliness), ½ teaspoon of cardamom powder, 8-10 strands of saffron (soaked in milk), and 2 large spoons of chopped dried fruits (cashews, almonds, pistachios).

Step-by-step Instructions

First, the mung beans should be thoroughly washed with clean water two or three times and soaked in water for 3-4 hours. After soaking, drain the excess water, and then grind the beans in a blender, either without adding water or by adding very little water to obtain a coarse crumble.

In a thick-bottomed pot, heat half a cup of ghee. Add sujji and fry for one minute. Then pour in the ground beans. They must be fried over low heat, stirring constantly, until the color turns golden and the mixture begins to release oil. This stage takes about 20-25 minutes.

Next, gradually add warm milk (or water) to the mixture to prevent lumps from forming. When the beans have completely absorbed all the milk, add the sugar and the remaining ghee. Continue cooking over low heat until the mass thickens to the consistency of halva and the oil begins to separate around the edges. Finally, sprinkle with roasted dried fruits on top, and the hot, crumbly, and tender mung bean halva is ready.