Sprouted Moong Bean Fudge | No Sugar, Healthy Sprouts Fudge | How to Make Green Gram Fudge Recipe
Sprouted Mung Bean Fudge | No Sugar, Healthy Sprouts Fudge | Green Gram Fudge Recipe with detailed steps and step-by-step procedure.
Have you ever heard of making Fudge from Sprouts? Seems something new, right?! It's super healthy, super tasty, and of course, easy to make.
Moong bean/ Mung Bean/ Green Gram - These little ellipsoid-shaped seeds with a greenish tint and a slightly sweetish hint are rich in Vitamins, Minerals, Protein, and Fibre. Interestingly, they have been used in Indian cuisine for more than thousands of years. This versatile little guy is not only savour-friendly but also sweet-friendly who registers his presence in lots and lots of different dishes.
Sprouted Mung Beans are super-versioned Mung beans as they are low in calories and rich in antioxidants. Addedly, the sprouted ones help the body absorb the nutrients better. Do you know? The sprouted mung beans have more Vitamin C that helps to immune up our body.
Let it be any soup, salad, curry, stir-fry, or anything, Moong Bean stands top both in the taste as well as in the health. Today's post is so special as I come up with a very unique recipe, Sprouted Moong Bean Fudge. They are very delicate, perfectly fudgy, mouth-melting and truly hard to resist.
What's So Special?
No Sugar:
This dessert acquires sweetness from the Jaggery powder. Jaggery pairs very well with the sprouts and give a perfect taste to the dish.
Sprouted Moong Bean:
The sprouted Moong beans are a power pack of nutrients, vitamins and minerals. This low-calorie food helps us to stay fit always.
Coconut:
The freshly shredded coconut is surely a taste lifter that shows off coconutty flavour in the dessert.
Very little ghee:
There is not any need for a generous amount of ghee. A very little ghee or little butter is enough to make a perfect fudge.
So, this very unique, very easy, hassle-free, and insanely delicious dessert would become everybody's favourite and definitely, would become kid's favourite when they give it a try. Nobody can possibly know that there are loads of sprouts present in the dessert since there won't be any traces of them.
To make the perfect fudge every time, we need to do certain "Dos" and should not do certain "Don'ts".
- Do not grind the sprouts and coconut into a coarse paste. What we need is the very smooth paste that in turn paves the way for the mouth-melting fudge.
- Do not skip adding chopped nuts. The crunchy nuts then and there in the smooth fudge can do wonders.
- Do not skip milk as they tend to give a yummy taste to the dessert. You can use any plant-based milk if you are lactose-intolerant. Having said that, this recipe works even without milk.
- Use a wide non-stick pan to get the recipe done within 10 minutes of time. The narrow pan lengthens the time taken to get a perfect consistency.
- Do not add more ghee since the fudgy feel would get missed. You can add butter instead of ghee.
- When the mixture comes together or when the sides start to leave the pan, it means that the right consistency is reached. When you pour the mixture from the spatula, it should fall as gathered.
- The dessert needs to be refrigerated for at least 3 hours to get set completely.
- Wax paper is not mandatory as the cut pieces will come off easily from the well-greased plate. Do not forget to grease the plate well with ghee before adding the fudge mixture in to it.
This dessert is a great way to add goodness to your loved one's diet. Since the fudge can be stored in the fridge for 7 to 10 days, we can enjoy them as a snack or after-meal dessert that never fails to add goodness to your health.
So, the very easy, very healthy, very fudgy, unique Sprouts Fudge made with loads of goodness is here for you. "Packthesnack" is no new to unique desserts, and here are some to explore.
Rice Phirni, Pumpkin Pudding, Rose Kalakand, Pearl Millet Burfi, Makhana Burfi, Paan Barfi.
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Sprouted Mung Bean Fudge
An easy-to-make, mouth-melting, health-packed fudge prepared with Sprouted mung bean, coconut, and Jaggery.
- Sprouted Mung bean - 1 cup
- Fresh coconut - 1/2 cup
- Jaggery powder - 3/4 cup
- Milk - 1 cup
- Ghee - 2 tbsp (or butter)
- Chopped Cashews, Almonds, Pistachios - 2 tbsp ( a few for garnishing)
- Cardamom powder - 1/4 tsp
- Wash and soak mung beans with enough water overnight.
- Drain the water, and wrap the soaked beans tightly in any cotton cloth.
- Cover with a lid, and let them sit for 24 hours in a humid environment.
- The next day, unwrap the cloth and store the sprouted moong beans in any container. The sprouts stay well in the fridge for 10 days.
- Add a cup of sprouted moong beans to a mixer jar.
- Also, add half a cup of coconut to the same mixer jar.
- Add a cup of milk little by little, and grind them into a very smooth paste.
- In a pan, add a tablespoon of ghee, and roast cashews & almonds in it.
- Add the ground paste to the pan, and start stirring constantly.
- The mixture will get cooked and start to thicken after 5 minutes.
- It's time to add Jaggery powder now.
- Also, add cardamom powder for flavouring.
- Stir until the jaggery completely dissolves.
- Now, add a tablespoon of ghee or butter.
- Stir until the mixture comes together and falls gathered from the spatula.
- Transfer the fudge mixture to the well-greased plate.
- Smoothen the surface, and let it sit in the fridge for atleast 3 hours.
- Cut into pieces, top with pistachios, and enjoy!
- The fudge pieces stay well in the fridge for 7 to 10 days.
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Step-by-Step Procedure with Pictures
How to Make?
Sprouting Mung Beans:
- Take Moong beans in a wide bowl. Wash them, and soak them in enough water overnight. It is preferable to soak the beans for 8 to 10 hours.
- Transfer the soaked mung beans to a cotton cloth after draining the water.
- Wrap the cotton cloth tightly.
- Place the wrapped cloth inside the bowl, close it with a lid, and let it sit in a humid environment for 24 hours.
- After 24 hours, unwrap the cloth, and the sprouted mung beans are ready! For later use, it can be stored in the refrigerator for 10 days.
Making Sprouts Fudge:
- Measure a cup of sprouted mung beans and add it to a mixer jar.
- Measure half a cup of freshly shredded coconut, and add it into a mixer jar.
- Grind them at first to get a coarse mixture. Doing so helps to get the smooth mixture when we grind it again with milk.
- Add half a cup of milk, and grind to get a very fine paste. I use boiled cow's milk here.
- Now, add the remaining half a cup of milk, and grind to get a very smooth runny paste.
- You would get a smooth mixture like this.
- In a pan, add a tablespoon of ghee.
- Roast a few cashews, and almonds in the shimmering hot ghee.
- Add the ground paste to the pan.
- Start stirring constantly. The moong bean would start to stick at the bottom if it is left unattended. Also, it is advisable to use a wide non-stick pan to make this dessert.
- After a 5 minutes time period, the mixture would start to thicken.
- Add 3/4 cup of jaggery powder now.
- Also, add 1/2 teaspoon of cardamom powder for flavouring.
- Start stirring until the jaggery dissolves completely.
- Add a tablespoon of ghee or butter now. Do not more ghee or butter.
- Stir continuously for about 10 minutes.
- The mixture comes together. When it is taken with a spatula, it falls like a gathered lump. Yup! the right consistency is reached.
- Meanwhile, grease a plate or tray with a little ghee.
- Transfer the mixture to the greased tray.
- Smoothen the surface.
- Keep the tray inside the refrigerator, and allow it to sit for 3 hours.
- After the resting period, cut the fudge into the desired shape.Top the fudge pieces with chopped pistachios.
- Enjoy the heavenly taste of the healthy Sprouted Mung Bean Fudge!
Tips:
- Make sprouts ahead and store in the fridge. The sprouts can be used anytime to make the fudge.
- Use a wide non-stick pan to avoid the fudge mixture from sticking to the bottom.
- Store the fudge pieces in the refrigerator and enjoy them for 10 days.
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