By Risha Ganguly
Take overnight soaked moong dal, remove water and grind it into a paste.
Heat ghee in a pan and add the paste into it. Stir continuously to avoid limp formation.
When the ghee starts separating, add milk and sugar. Start stirring again.
When the colour of the halwa starts changing, add cardamom powder. Add dry fruits of your choice.
Remove the halwa from the heat. Serve and enjoy hot.