Firstly, rinse the moong dal and soak for 2 hours.

drain off the water and transfer to a blender.

blend to a slightly coarse paste adding water if required. keep aside.

in a large kadai heat ½ cup ghee and add 1 tbsp rava.

Roast on low flame until the rava turns aromatic. adding rava helps to give good texture to halwa.

now add in prepared moong dal paste and mix well.

keeping the flame on medium, mix until the moong dal absorbs the ghee.

continue to cook breaking the lumps.

cook until the mixture turns crumble and grainy texture.

Crisp.

now add 2 cup milk, few saffron. you can alternatively use water or milk and water combination.

stir continuously, until the mixture absorbs all the milk.

the mixture will start to hold shape leaving the kadai.

now add 1 cup sugar and mix well.

Finally, enjoy moong dal halwa garnished with more nuts.