2 cups Chaney ki daal
15 green cardamoms
1/2 cup blanched almonds, chopped.
¼ cup pistachios
Soak daal 6 to 8 hours.
Drain and grind in a food processor until fine.
Pour the ground daal into a heavy based pan and cook on low heat, adding milk and stirring periodically.
Once the milk starts evaporating, add oil, cardamom, and sugar to taste.
Now begins the heavy stirring, keep stirring and adding oil until the consistency is right.
As you keep stirring, the color of the halwa starts changing to a golden brown. Do not lose heart, keep stirring, adding oil if required, and slowly but gradually the oil will separate.
Keep stirring until oil separates, and the color is a rich beautiful golden.
Garnish with nuts, and serve.
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