firstly, rinse the moong dal and soak for 2 hours, drain off the water and transfer to a blender. blend to a slightly coarse paste adding water if required. keep aside.in a large kadai heat ½ cup ghee and add 1 tbsp rava.
roast on low flame until the rava turns aromatic. adding rava helps to give good texture to halwa.now add in prepared moong dal paste and mix well.keeping the flame on medium, mix until the moong dal absorbs the ghee.continue to cook breaking the lumps.
cook until the mixture turns crumble and grainy texture.after 20 minutes, the mixture turns crisp.now add 2 cup milk, few saffron. you can alternatively use water or milk and water combination.stir continuously, until the mixture absorbs all the milk
now add 1 cup sugar and mix well.the sugar starts to melt and turns the mixture watery.continue to cook on low flame breaking lumps in between.cook until the mixture starts to separate the ghee and turns golden brown. take approximately 60 minutes.now add 5 cashew, 5 almond,and cardamom powder
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