Clean and wash moong dal properly. Now add water to it. Soak the dal for 4 to 5 hours. The dal will swell and will be almost 1 1/4cup of moong dal.
Drain the soaked dal and grind it to a smooth paste and keep aside.
I suggest to use nonstick kadai for this halwa as moong dal is prone to stick to the pan.
Heat ghee in a non stick kadai. Add suji (rava) and besan to it. Saute it properly without any lumps. Then add moong dal paste to it.
It may look a lots of ghee in the pan initially. But while Cooking dal will soak all the ghee. Now your hand will do the job. It has to be stired properly and constantly.
After some time of Cooking moong dal will be grainy. And again after some Cooking it will forthy. This is a crucial stage. One can't leave dal for a min in this stage. By this time it will get a beautiful brown colour and raw smell of dal goes.
In the mean time add water, salt and sugar to another pan. Let it boil and sugar melt in. Now add saffron and green cardamom powder and boil for a min or two. Switch off the gas and keep aside for further use
In the mean time add water, salt and sugar to another pan. Let it boil and sugar melt in. Now add saffron and green cardamom powder and boil for a min or two. Switch off the gas and keep aside for further use
Heat ghee another kadai and fry the dry fruits and keep aside.
Now add the sugar syrup to the forthy moong dal. Cook the mixture up to dry. Add fried dry fruits to it and mix properly. This will be a beautiful, flavourful and light brown halwa.
