- Traditionally Modern Food

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Wash moong dal well and drain the water
In a cooker separator take dal, 1/8 teaspoon of turmeric powder, 2+ 1/4 cup of water; soak did at least 30 minutes
After the pressure releases naturally mix it well
Pulse the dal once in a hand mixer or mixie jar
In a small pan add ghee and cashew and sauté till they turn golden brown; keep aside
In the same pan add 2 tablespoon ghee and warm the ghee; turn off the flame and add wheat flour
Mix well and keep aside
In a heavy-bottomed add pulsed dal and sugar, add 2 tablespoon of ghee
Turn on the stove on low flame and mix well
After the dal is well blended with sugar increase the flame to medium
Add ghee little by little; mix well and cook
Furthermore, add a pinch of saffron; mix and cook
At one stage halwa thickens up and turns transparent
Add wheat flour and mix well
Add sautéed cashews, cardamom powder and mix well; continue cooking
Finish adding all the ghee, I added an extra 2 tbsp
Cook till the halwa starts leaving the pan and the ghee oozes out. Halwa turns glossy, switch off

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You can use orange food color or food color of choice or make it plain without adding color
Adjust the sugar according to your taste. Use 1 + 1/2 cup if you prefer the subtle sweetness
Always make sure Dal is mashed well. Grind the dal for best halwa texture
If the dal is not cooked well then halwa won’t turn smoothly, so make sure the dal is cooked well
Depending on the Dal you use, ghee quantity may vary
You can use maida instead of wheat flour and you can use up to 1/4 cup of wheat flour if preferred
If you feel the amount of ghee used is a lot you can use 3 - 4 tablespoon and make halwa but in our home, we like the halwa texture with this amount of ghee
Ghee turns frosted and turns into a grainy texture after cooling down so always warm the halwa before serving