📝 About This Recipe
A soul-warming Afghan classic, Halwa-e-Maash is a thick, restorative porridge that blurs the line between a hearty soup and a comforting dessert. Traditionally prepared during the cold winter months or for those recovering from illness, this dish features toasted mung beans simmered with aromatic cardamom and ginger. Its velvety texture and earthy sweetness offer a unique taste of Afghan hospitality and ancient culinary wisdom.
🥗 Ingredients
The Pulse Base
- 1 cup Whole Green Mung Beans (rinsed and drained)
- 6 cups Water (for boiling the beans)
The Porridge Body
- 1/2 cup Short-grain White Rice (soaked for 30 minutes)
- 2 cups Whole Milk (room temperature)
- 1 cup Granulated Sugar (adjust to taste)
- 4 tablespoons Ghee or Unsalted Butter (melted)
Aromatics and Spices
- 1 teaspoon Ground Cardamom (freshly ground preferred)
- 1 tablespoon Fresh Ginger (finely grated)
- 1 tablespoon Rose Water (optional, for floral notes)
- 1/4 teaspoon Salt (to balance the sweetness)
For Garnish
- 2 tablespoons Slivered Almonds (toasted)
- 2 tablespoons Pistachios (crushed)
- 1/2 teaspoon Cinnamon Powder (for dusting)
👨🍳 Instructions
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1
Place the dry mung beans in a heavy-bottomed pot over medium heat. Dry-toast them for 3-5 minutes, stirring constantly, until they become fragrant and slightly golden. This step is crucial for a nutty flavor.
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2
Add 6 cups of water to the toasted beans. Bring to a vigorous boil, then reduce heat to medium-low and simmer for about 20-25 minutes until the beans are soft and starting to split.
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3
While the beans are cooking, drain the soaked rice and lightly crush the grains with your hands or a mortar and pestle to encourage a creamier consistency.
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4
Add the rice to the pot with the mung beans. Continue to simmer for another 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
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5
Once the rice and beans are very soft and the water has reduced significantly, use a potato masher or an immersion blender to partially break down the mixture. You want a thick, porridge-like texture, not a smooth puree.
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6
Slowly pour in the milk while stirring constantly. The mixture should begin to look creamy and pale.
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7
Stir in the sugar, grated ginger, and salt. Cook for another 10 minutes on low heat, allowing the sugar to dissolve and the flavors to meld.
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8
Add the ghee (or butter) and ground cardamom. The halwa will take on a glossy sheen and a rich aroma.
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9
If using rose water, stir it in at the very end to preserve its delicate scent.
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10
Check the consistency; it should be thick enough to coat the back of a spoon heavily but still pourable. If it's too thick, add a splash of warm milk.
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11
Remove from heat and ladle the halwa into individual shallow bowls or one large serving platter.
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12
Garnish generously with toasted slivered almonds, crushed pistachios, and a light dusting of cinnamon before serving warm.
💡 Chef's Tips
Toasting the mung beans before boiling is the secret to a deep, complex flavor profile. If you prefer a vegan version, substitute the milk with coconut milk and the ghee with coconut oil. Be careful not to over-blend; the charm of Halwa-e-Maash lies in the slight texture of the mung bean skins. Always add the sugar after the beans are fully softened; adding sugar too early can prevent the pulses from cooking through. For a deeper color and flavor, you can caramelize a tablespoon of sugar before adding the rest of the ingredients.
🍽️ Serving Suggestions
Serve warm in a bowl alongside a piece of crusty Afghan Naan for a traditional breakfast. Pair with a hot cup of Sheer Chay (Afghan milk tea) or green tea with cardamom. Top with a dollop of thick cream (Qaymaq) for an extra indulgent treat. Serve as a restorative evening snack during the winter months. It can also be enjoyed chilled, which allows it to set into a firmer, pudding-like consistency.