Step-by-Step Instructions

1. 1.Prepare Moong Dal

   Wash 1 cup of moong dal thoroughly and spread it out to dry completely. This ensures it roasts well.

2. 2.Make Sugar Syrup (Sheera)

   In a saucepan, combine 1 cup of sugar, a few drops of red food color, and approximately 1/2 cup of water. Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves and a light syrup forms. Turn off the burner and set aside.

3. 3.Dry Roast Moong Dal

   Place a wok on a burner over low-medium heat. Add the dried moong dal and dry roast it for 8-10 minutes, stirring continuously, until it becomes fragrant and slightly golden in color.

4. 4.Cool and Grind Dal

   Transfer the roasted dal to a plate and allow it to cool down completely. Once cool, transfer it to a grinder and grind it coarsely. The texture should be slightly granular, not a fine powder.

5. 5.Fry Nuts for Halwa

   Heat 3/4 cup of ghee in the same wok. Add 2 tablespoons of sliced almonds and 1 tablespoon of raisins. Fry them until the almonds are golden brown and the raisins plump up. Remove the fried nuts and set them aside.

6. 6.Fry Nuts for Garnish

   To the remaining ghee in the wok, add 1 tablespoon of sliced almonds and 1 tablespoon of sliced pistachios. Fry them lightly for about 1 minute until slightly golden. Remove these nuts and set them aside for garnishing later.

7. 7.Roast Ground Dal with Spices

   Add the coarsely ground moong dal to the ghee remaining in the wok. Stir in 1 teaspoon of cardamom powder and 1 tablespoon of gram flour (besan). Roast this mixture on low heat, stirring continuously, for 10-15 minutes until the dal turns a rich golden brown and releases a strong, nutty aroma.

8. 8.Combine with Syrup and Water

   Add the previously fried almonds and raisins back into the roasted dal mixture. Pour in the prepared sugar syrup and the remaining water (approximately 2.5 cups). Mix everything thoroughly.

9. 9.Add Kewra Water

   Stir in 1 tablespoon of kewra water into the halwa mixture. This adds a beautiful floral fragrance.

10. 10.Cook Halwa to Perfection

    Continue to cook the halwa on medium-low heat, stirring constantly, until it thickens considerably, starts to leave the sides of the pan, and the ghee begins to separate from the mixture. This indicates the halwa is well-cooked.

11. 11.Add Finishing Ghee

    At this stage, add 1 tablespoon of fresh ghee to the halwa. Mix it in well; this will give the halwa a beautiful shine and enhance its texture.

12. 12.Dish Out and Garnish

    Transfer the hot moong dal halwa to a serving bowl. Garnish generously with crumbled khoya, and the reserved fried pistachios and almonds.