900-Year-Old

Ingredients

• 6 pieces Lemon (large, sour; pulp removed, peel kept intact)
• 1 cup Moong Dal (split yellow gram, rinsed)
• 500 g Cassava Root (peeled, cut into 3‑4 ft pieces for grinding)
• 2 L Water (for cassava processing and cooking the sweet)
• 200 g Rock Sugar (Misri) (coarse; can substitute with jaggery or brown sugar)
• 50 g Mixed Dry Fruits (cashews, almonds, pumpkin seeds; optional garnish)
• 1 tsp Cardamom Powder (optional flavor enhancer)

Instructions

1. Remove Lemon Pulp and Clean Peels

   Slice each lemon lengthwise, scoop out all pulp and juice, then rinse the peels thoroughly to remove any remaining flesh.

   Time: PT15M

2. Stuff Peels with Moong Dal

   Fill each cleaned lemon peel cavity with a spoonful of rinsed moong dal, packing lightly so the dal does not spill out.

   Time: PT10M

3. Sun‑Dry Lemon Peels

   Place the stuffed lemon peels on a clean tray in direct sunlight for about 6 hours, turning once halfway through to ensure even drying.

   Time: PT6H

4. Prepare Cassava Root

   Peel the cassava root and cut it into 3‑4 ft long pieces (approximately 2‑inch thick) suitable for grinding.

   Time: PT10M

5. Grind Cassava

   Using a grinder or mortar, pulverize the cassava pieces into a fine mash, adding a little water to aid blending.

   Time: PT15M

6. Extract Starch

   Mix the cassava mash with additional water, then squeeze the mixture through a clean muslin cloth into a bowl, discarding the fibrous residue.

   Time: PT15M

7. Settle Overnight

   Let the collected liquid sit undisturbed for 12 hours. The starch will settle at the bottom as a white layer.

   Time: PT12H

8. Collect and Dry Starch

   Carefully pour off the clear water, scrape the wet starch into a shallow tray, and spread it thinly on a clean cloth to dry for about 4 hours.

   Time: PT4H

9. Hang Starch to Fully Dry

   Tie the dried starch sheet onto a rope and hang it on a tree branch or balcony railing for 48 hours until it becomes a brittle powder.

   Time: PT48H

10. Fill Lemon Peels with Cassava Starch

    Gently break the dried starch into small pieces and stuff each sun‑dried lemon peel (still containing moong dal) with the starch.

    Time: PT10M

11. Age for One Month

    Store the stuffed lemon peels in a cool, dry place for about 30 days. During this period the starch and lemon aroma meld, and a fine white powder forms inside each peel.

    Time: PT720H

12. Cook Sweet Base

    In a large pot, combine 1 L water, rock sugar (misri), and the aged lemon peels. Bring to a gentle simmer (≈90°C) and cook for 15 minutes, allowing the flavors to infuse.

    Time: PT20M

    Temperature: 90°C

13. Add Cassava‑Lemon Powder

    Remove the peels, crumble the interior powder into the pot, and whisk until fully dissolved and the mixture thickens slightly.

    Time: PT5M

14. Garnish and Serve

    Transfer the sweet to serving bowls, sprinkle with chopped dry fruits and a pinch of cardamom powder. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

378

Protein

5 g

Carbohydrates

80 g

Fat

8 g

Fiber

5 g