Moong Dal Halwa

Instructions

1. Prepare the moong dal
   Drain the soaked moong dal and grind it coarsely in a food processor or blender with minimal water. The texture should be paste-like but with some grain remaining.
2. Begin cooking the dal
   Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the ground moong dal and stir continuously. This is the most crucial step and requires patience.
3. Roast to perfection
   Continue to roast the dal for about 20-25 minutes until it turns golden brown and gives off a nutty aroma. The mixture will gradually reduce in volume and the ghee will start to separate.
4. Add milk and sugar
   Reduce the heat to low, then add milk and stir well. Cook for another 5 minutes, then add sugar and continue stirring until the sugar dissolves completely and the mixture thickens.
5. Add flavorings
   Add cardamom powder, half of the chopped nuts, raisins, and saffron (if using). Mix well and cook for another 5 minutes until the halwa reaches a thick, pudding-like consistency.
6. Finish and garnish
   Turn off the heat and add rose water if using. Mix well. Transfer to a serving dish and garnish with the remaining chopped nuts.