Grind the dal in a mixer to a course paste using the water as scant as possible.

Remove to contents from the jar using a spatula or a spoon as deem fit.

Heat the ghee in a non stick pan on a medium low heat.

Add the moong dal mix.

Stir it well until the ghee is combined, it will take a few minutes.

This will make sure you make a few trips to the kitchen every now and then.

The mark of cooked mix is that the ghee will float on top.

Don't be shy and let it brown.

You might feel the ghee is too much as this point, I even took out 3/4 cup of the ghee. But trust me the halwa needs this.

Heat the milk and sugar with cardamom until the sugar is dissolved.

Once the dal is browning nicely, you may add the milk.

Stir and cook until the milk is absorbed. Once the milk was absorbed, I added the ghee back little at a time.

Let the halwa brown to the colour that you prefer.

Notes:

Do not worry about the dal when it looks like sand after browning- before adding the milk. it is just fine. You may add a few tbsp more sugar if you have a sweet-er tooth. Recipe can be easily halved or doubled. Be careful with hot ghee, it can cause serious burns. Keep an eye on the halwa as frequently as possible so avoid uneven browning. Stir continuously after adding the milk to avoid lumpy mix. Always cook this halwa on medium-low heat only. The mix shall bubble a lot, don't worry. :)