Ingredients:

• 1 cup – split (yellow) moong dal
• 1/2 cup – Ghee
• 3/4 cups to 1 cup – Sugar
• 1/2 cup – Milk
• Cashews/raisins roasted in Ghee for garnishing
• 1/2 tsp – Cardamom powder
• A few strands of Saffron

Method:

1. Soak 1 cup moong dal overnight. Next morning, grind to a paste.
2. Take a heavy kadai, heat 1-2 tsp of ghee and saute the cashews and raisins, until the raisins get all puffy and cashews are roasted.
3. In the same skillet, add 1/4 cup of ghee and warm it up.
4. Add the dal paste and stir continuously, not allowing lumps to form.
5. Keep the heat at the lowest and keep stirring even after the dal becomes thick.
6. Add the rest of the ghee intermittently
7. Meanwhile, mix the sugar with milk in a pan and bring to a boil.
8. You can add the saffron and cardamom powder to this mixture.
9. Otherwise you can simply add them towards the end to the dish directly.
10. Add this slowly to the cooking dal.
11. Keep the heat low at all times and break lumps if formed while adding the sugar-milk mix.
12. Cook until the ghee surfaces and halwa gets a shiny, creamy texture.
13. Garnish with cashews and raisins.