For this halwa clean, wash and soak the moong daal for 5-6 hours or overnight. After thst it will double in size then drain out all the water and grind it to a smooth paste. Make this halwa in a heavy bottom pan. Heat up the pan and add the ghee to it. When it melts add semolina and gram flour and mix well. Cook it on a low flame. This recipe will be made on a low flame from srarting till the end.

Cook the semolina and gram flour for 2-3 minutes or until the aroma start to come out. Now add the grinded paste of the moong daal and mix very well. At first it will seem like it has a lot of ghee but as you will cook the lentil will absorb all the ghee. Cook it on a low flame stirring it continuously. All this cooking need is a good elbow grease. While the lentil is cooking meanwhile let's prepare a sugar syrup.

For that in a pan add a cup of water and a cup of sugar. Stir it well and cook it until all the sugar dissolves then add the cardamom powder and food colour. You can even use saffron in place of food colour or even skip this step. Once the sugar dissolves allow it to boil for 3-4 minutes and off the flame. We just need a sugar syrup in this recipe no need for 1 thread or 2 thread consistency. When the lentil become golden brown in colour add the dessicated coconut mix it and stir again.

When the coconut start to release aroma then add the sugar syrup and mix very well. Cook it stirring continuously until it start to release ghee then add the chopped nuts and mix well. Cook it again until aromatic and start releasing ghee and become shiny. This all process for this much ingredients takes arond one hour to one and a half hour. Never make the flame on high at any point otherwise the halwa will burn.

Make and enjoy it with your family and friends. You can store it in the refrigerator for about a week. Enjoy the delicacy.
Happy Cooking😊