Wash and Soak moong dal in water for 4 hours. Drain the water and Grind it to a smooth paste in a mixer. Remove it in a bowl.

Add ghee in a non-stick karahi. Let it melt. Now add grinded dal paste and roast it on low flame till it turn golden brown colour.Keep on stirring the halwa on a low to medium flame. The halwa has the raw aroma of the moong lentils and it is to go away completely. So till then stir and cook the halwa. First the halwa is pasty, then starts getting lumpy and then starts breaking down and getting. Keep stirring till then.

In a separate pan add water and boil. Add sugar and let it dissolves completely. Add milk and cardamom powder and mix and boil. Switch off the flame.

Meanwhile the moong dal has got separated. They have a granular consistency now. The aroma & color has also changed and the ghee has separated.

At this stage, add sugar-milk solution in roasted dal paste mixture slowly and stirring simultaneously in 2-3 batches. Keep on stirring till water and milk solution is absorbed by dal paste. Add chopped dry fruits and mix. Switch off the flame.

Serve hot garnished with dry fruits.