First of all, add washed and cleaned Daal to a pressure cooker with Milk and little water. Pressure cook for 6-7 whistles. Let the pressure settle down completely before opening the lid. Now add it to a wide vessel. Add Cardamom powder and Sugar
Mix well and cook on a low heat. Keep stirring in between. Add Ghee and the slivered nuts too. Keep cooking until the Sugar dissolves and the Halwa is roasted well. This takes a lot of time as the raw smell has to go fully. Stay safe and use hand gloves to protect you from the spills and bubbling of the Halwa.
When Ghee starts appearing all over the sides and a lovely aroma fills up the kitchen, it is done. Serve this warm with more dry fruits added on top. Or it can also be served chilled. This Halwa is used as a stuffing in Pooris in Hyderabad and called as Halwa Pooris/Puris. It can be eaten as it is too. The Halwa Pooris is another variation of it. Khoya or Mawa can also be added just before taking it off the heat.
That is however purely optional. If you add Mawa or Khoya, it cannot be stored for long. Otherwise it can be stored for almost 15 days if refrigerated. And similar is the case with Halwa Pooris too. Children relish this a lot and all mothers usually make these in larger quantities and stack up. Children love to munch on these on any given day. They taste awesome with Rice Kheer. This variation is a third one in which these Halwa Pooris are served with Rice Kheer.
