Rinse and soak the daal for a minimum of 4 hours

Chop the nuts finely during that time and keep other ingredients ready

Post soaking, drain the water and grind the daal into a smooth paste

Heat the ghee and dry roast the sooji and besan till aromatic on Low heat

Once done,add the daal paste and mix well

On medium to Low heat keep stirring intermittently

Cook till the colour of the daal changes to golden brown(May take upto 20-25 minutes). If you prefer a darker colour to the halwa, you may continue cooking further till light brown

While that is being done, prepare the sugar syrup/chasni by combining water and sugar

Boil till the sugar is completely dissolved and then turn off the heat and keep the vessel covered

Once the daal changes colour, add the sugar syrup slowly

Whisk constantly till the water is completely absorbed

After reserving 1 teaspoon nuts, add the rest to the halwa

Mix well and take off heat

Served warm garnished with remaining nuts and vark

Enjoy while it’s warm!

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