Moong dal -1 cup
Sugar - ¾ cup
Ghee - ½ cup
Milk - ½ cup
Cashews and raisins
Soak the moong dal overnight.
Next day grind them into paste with a little water.
Roast the cashews and raisins in 1 tsp. of ghee.
Heat a thick non-stick kadai and heat ¼ cup of ghee.
Add the ground paste and start to fry without any lumps.
Add another ¼ cup of ghee intermittently.
This is a long process, so we need a lot of patience and energy.
Meanwhile mix sugar to the milk and bring it to a boil. Keep aside.
Keep the flame in low while frying the dal (don’t sneak out of the kitchen meanwhile).
Once the ghee starts to ooze out (at this stage you can enjoy the nice aroma of fried dal with ghee) and add the milk to the dal slowly.
Mix without any lumps.
Once the halwa leaves the side of the pan, remove from heat and add the cashews and raisins.
Halwa tends to thicken when it cools down.
Next day the halwa gets very dry, so increase the amount of ghee.
It is good to add ghee from ¾ cup to 1 cup for 1 cup of moong dal.
I didn’t add any food color.
You can also soak a few saffron strands in the milk.