Put the moong dal on a kitchen towel and scrub it nicely.
Take a heavy bottomed pan or Kadai and dry roast the moong dal till it's golden brown, it will take about 5 minutes. Remove in a plate and cool.
Now grind the moong dal using a grinder to a coarse powder.
4.
Heat 2 tbsp of ghee in a heavy bottomed pan/ kadai and the chopped nuts and raisins. Roast till light golden and remove.
Heat 4 tbsp of ghee in the same heavy bottomed pan/ kadai and roast the dal. Roast it for about 5-6 minutes.
Add the milk to it and mix well. Keep stirring to avoid formation of lumps. Now add 1 cup of water. Cook it on low heat while stirring in between.
As the halwa starts to cook it will start thickening up. Now it’s the time to add sugar. Mix well and keep cooking while stirring continuously. Add the nuts and raisins. Mix well.
Pour in the rest of the ghee and cook for 2-3 minutes. Finally add the cardamom powder and mix. Remove from heat and serve.
