Doce de Grao (yellow split pea fudge) - Microwave version

This is a favorite Christmas sweet for Goans.  Doce de Grao has its roots in the Goa-Portuguese marriage of cultures.  Doce de Grao loosely translates into Gram Fudge.  Doce being the Portuguese word for fudge, and grao for chick peas.

Unfortunately most recipes will put off the novice chef because of the intense and lengthy stirring to get to the final product.  Last year I tried to make Doce de Grao for the first time, and did it in the microwave.  It turned out to be one of the most rewarding endeavors in my kitchen.  There was no difference in the texture or taste of the final product and with the microwave most of the strenuous stirring is removed.  In fact as the "pot" cooks in the microwave you can relax with a cup of tea, a glass of wine, and even catch up on your reading, but most importantly you are not standing over a hot stove.

This year I have decided to blog the process to encourage everyone who has feared cooking this Goan delicacy to jump right in and surprise yourself and your family and friends with what you can turn out!

Ingredients 

2 cups of yellow split lentils ( it is important to use the right lentils)
1 cup of thick coconut milk (canned but not the light version)
3 cups sugar
1 tablespoon ghee( vegetarian or vegan alternative)
1/2 teaspoon ground cardamon

Method

Rinse the daal until the water runs clear.  Soak the daal for at least an hour.
Cook the daal until it is soft. This can be done on the stove top or the microwave.

(In a microwave safe dish add the daal and cover with at least half inch water over the lentils.  Microwave on high until the daal is cooked and soft.  Mine took about 30-40 minutes. I checked on it every 10 minutes.)

Drain the cooked daal in a colander and run cold water over it.  When cool put it in the food processor with the chopping blades and pulse till the daal is finely ground.  You may need to do this in small batches.  The mixture will look like a paste.

Transfer to a large microwave safe dish, because it bubbles when cooking, and you do not want the sweet to overflow.

Add the coconut milk and sugar.  Mix well.

Microwave on high in an uncovered dish for 10 minutes.

Remove and stir. Cook again on high for 5 minutes.  Remove and stir.

Keep cooking and stirring at 5 minute increments until the mixture thickens and leaves the side of the dish. 

Add the cardamon and the ghee and stir well.

At this point cook in 1 minute increments until the required consistency is reached.  It will form a ball in the middle of the dish when pulled from the side with a wooden spoon or spatula. 

 Remove and put into a greased container.  I line the base with greased, waxed paper. Spread out and flatten.  Cool and cut into squares or diamonds

Store in an airtight container and refrigerate