In a pan, dry roast the moong dal until it is golden brown. To this add enough water and cook it until it is very soft and mushy.
Using a masher, mash the cooked dal to a smooth consistency.
In a wide non-stick pan, add 1/4th cup of ghee and wheat flour to it.
Fry the wheat flour in the ghee until a nice aroma comes out.
To the same pan, add cooked dal, sugar and the remaining ghee and cook it on medium heat.
Keep mixing the halwa until they all start to come together and begins to leave the sides of the pan.
At this stage, add the colour and cardamom powder and mix it well. Remove it from flame.
Garnish: Heat about a tsp of ghee in a small pan and fry the cashews or almonds and add to the halwa.
Recipe courtesy: My Cooking Journey
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.