Rinse chana dal with water 2-3 times thoroughly. Transfer chana dal to a pressure cooker add 3 glasses of water. Close the lid and Cook for 5-6 whistles.put the flame off. Remove the lid after a few minutes. Check the tenderness. If not continue to cook for 1-2 more whistles. Make sure the dal is extremely dry and no water is left.
Transfer to the grinder jar. Grirnd to smooth. Transfer the grinded mixture to heavy bottomed wok or pan.
Now combine sugar, ghee to the dal mixture very well.Beat the mixture with spatula for abt 15 min.Make sure no lumps are left out. Now put the flame on. Firstly put the flame to high for first 5 min afterward put the flame to low-medium. Keep Sautheing until raw smell of chana dal leaves. Slowly it Will start to crumble and ghee starts leaving the edges.Continue Sauteing. Don't leave the halwa for a min.Continue Sautheing till halwa changes it's coloUr and starts leaving kadhai and form round.
Add this add about 45 mins from the beginning add mawa, chopped nuts, kewra water and saffron strings. Saute for 15 min more on low flame. Put the flame off. Transfer to another vessel as the previous vessel is extremely hot and halwa may be darkened.
Serve hot with generous sprinkle of nuts.
