Masoor daal kesaria halwa

Wash daal thoroughly and soak in water for at least 4-6 hours.Drain the water and blend daal into a thick paste, adding just enough water as needed to blend.

Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.

In a non-stick or heavy bottom frying pan, add masoor daal paste and melted ghee. Mix well.

Turn on the stove to medium heat and fully cook daal paste. Use spatula to gently press the paste, then fold the paste over and press again.

Repeat this pressing and folding of the daal paste several times until the texture becomes grainy and light brown in colour. This will take approximately 10-15 minutes,It will have a sweet, mild aroma when it is cooked.

Lower the heat to medium-low. Add syrup to the daal, little at a time. mix well and cook till dry. Remove cover and stir.Turn off the heat.

Garnish with sliced nuts and glazed cherries. serve masoor daal halwa warm.