Soak the moong dal for 4-5 hours in water after cleaning it thoroughly.

Then remove most of the water by straining it.

Then heat a kadhai and put the washed and strained daal.

Dry roast it properly till it becomes grainy again and maximum moisture leaves it. Don't overdo the roasting, remember just upto which maximum moisture goes.

Then put this roasted daal in a mixer grinder and grind it not fine but keep it as grainy texture.

Then place kadhai on heat and put ghee, let it warm up.

Then put besan followed by semolina and just slightly roast it.

Then put the moong daal mixture in the ghee and continue stirring it. Remember don't let even a second without stirring this mixture in ghee. Stirring is the key of this recipe!😏

Roast it properly in ghee, first it will clump up into a dough consistency, but as you continue stirring for 20-30 minutes, it will come to halwa texture.

Then add lukewarm milk into this and again continue stirring. Yes yes have patience and continue stirring, if required you can borrow a helping hand from you mother or partner!😛

You will see it will again become homogenous and continue stirring till ghee leaves the surface.

Add in the dry fruits and mix well.

After about 20-30 mins you will see a tight dough texture after complete roasting and till all the milk has been absorbed and you can see ladoo dough texture!😀

Then add the sugar/jaggery powder. You can notice after adding sugar it gets caramelised takes a light brown colour on roasting.

Put the heat off. And take the dough in a bowl and form balls out of it on a plate.

Cool it down to room temperature and enjoy these balls of happiness. Your hard work has paid off!😀 Share with your family and friends and tell me if you liked it..😃