Step-by-Step Instructions

1. 1.Wash and Dry Moong Dal

   Take 1 cup of yellow moong dal. Wash it thoroughly under running water using a strainer until the water runs clear. Spread the washed dal on a plate and pat it dry completely with a tissue paper or clean cloth to remove all moisture.

2. 2.Roast Moong Dal

   Transfer the pat-dried moong dal to a non-stick pan. Roast the dal on a low flame for about 4-5 minutes, stirring continuously, until it dries out completely and its color slightly deepens. Transfer the roasted dal to a bowl and let it cool down completely.

3. 3.Grind Moong Dal

   Once cooled, transfer the roasted moong dal to a mixer grinder. Grind it to a coarse powder. Ensure it's not a fine powder nor too coarse; aim for a texture in between.

4. 4.Prepare Sugar Syrup (Chashni)

   In a separate pot, add 1 1/4 cup sugar and 1 litre of water. Add a pinch of cardamom powder and 15-20 strands of kesar (saffron, optional). Stir well and bring the mixture to a boil. Cook until the sugar dissolves completely and the syrup comes to a rolling boil. No string consistency is required. Turn off the gas and set aside.

5. 5.Fry Nuts

   Heat 1 cup of ghee in a large kadhai (wok) on a medium flame. Once the ghee is hot, add 1/4 cup slivered almonds and 1/4 cup chopped cashew nuts. Fry them in the ghee, preferably using a strainer for easy removal, until they turn golden brown. Remove the fried nuts and set them aside.

6. 6.Roast Rava and Besan

   To the same ghee in the kadhai, add 3 tablespoons of rava (semolina) and 3 tablespoons of besan (gram flour). Stir continuously on a low flame. Roast the mixture until it becomes fragrant and turns a light biscuit color. This step is crucial for texture, so ensure proper temperature control.

7. 7.Roast Ground Dal

   Add the ground moong dal (from Step 3) to the rava and besan mixture. Continue to roast on a low flame, stirring continuously, for about 7-8 minutes until the dal mixture turns a dark biscuit-brown color. This requires patience and constant stirring.

8. 8.Add Sugar Syrup

   Turn off the flame. Carefully and slowly add the prepared sugar syrup (from Step 4) to the dal mixture in 2-3 parts, stirring well after each addition. Be cautious as the mixture will bubble up vigorously. Ensure the kadhai is large enough to prevent overflow.

9. 9.Cook the Halwa

   Turn the flame back to low. Continue to cook the halwa, stirring continuously, for approximately 30-35 minutes. During this time, the dal will absorb the syrup, swell, and cook thoroughly. The halwa will thicken, and ghee will start to separate from the sides.

10. 10.Final Roasting and Nuts

    Once the halwa has released all its ghee and reduced significantly, turn the flame to high. Cook for another 5 minutes, stirring continuously, to achieve the perfect texture and color. Stir in the fried almonds and cashews.

11. 11.Rest and Serve

    Remove the halwa from heat and let it rest for 10 minutes. This allows the ghee to be reabsorbed and the halwa to settle, enhancing its texture. Serve warm, garnished with additional slivered almonds, pistachios, or saffron strands as desired.