In a blender, blend the soaked dal with milk to a smooth paste.

In a wok, heat ghee. Once heated, add the paste and stir continuously until the batter changes colour to brown and ghee starts leaving the side.

Now, add the sugar and coconut powder and keep stirring continuously.

When the ghee leaves the side and the halwa becomes granulated, it means it is cooked completely.

Garnish with dry fruits and serve hot.