Sunny Priyan
1cup Moong Dal, 1 cup Ghee, 4-5 tablespoons, 3/4 cup Sugar, 2 cups Water, 1 cup Milk, 1/2 teaspoon Cardamom powder, Chopped nuts.
Wash the moong dal, soak it in water for 1-2 hours, then drain and set it aside.
Heat 1-2 tablespoons of ghee in a heavy-bottomed pan, add the soaked moong dal, and saute on low-medium heat until golden brown.
Add 2 cups of water (and milk, if using) to the roasted moong dal, stir, cover, and cook on low heat for 10-12 minutes until soft and absorbed.
Add the remaining ghee, sugar, cardamom, nuts, raisins, and saffron to the cooked moong dal, then cook on low-medium heat, stir until it thickens and the ghee separates.
For extra fragrance, add a few drops of rose or kewra water, give a final mix, and remove from heat.
Serve the moong dal halwa hot or warm, garnished with extra chopped nuts and saffron strands.