Soaked yellow moong dal, ghee, sugar, milk, khoya (optional), crushed cardamom, chopped almonds and cashews.
Grind the soaked moong dal into a coarse paste without adding water. The texture should be grainy for an authentic halwa consistency.
Heat ghee in a heavy-bottomed pan on low flame. Add the moong dal paste and stir continuously until it turns golden brown and aromatic.
Slowly add warm milk to the roasted dal paste, stir to avoid lumps. Cook on low flame until the mixture thickens and absorbs the milk completely.
Add sugar to the mixture and stir until it melts. Keep stirring to prevent sticking to the bottom. The halwa will loosen slightly as the sugar dissolves.
Mix in crumbled khoya for a richer texture (optional). Cook until the halwa leaves the sides of the pan.
Add cardamom powder, chopped nuts, and raisins. Mix thoroughly for rich aroma and flavor. Save some nuts for garnish.
Serve hot, garnished with chopped almonds and cashews. Enjoy this melt-in-the-mouth traditional dessert, perfect for Occasions and cozy winter evenings!