Soak the moong dal for 5 to 6 hours
after that strain out the excess of water
put the Dal into the mixer jar and grind it.
on the other hand take a heavy bottom pan and boil the milk into it
when first boil comes then lower the flame.
Let the milk becomes thickened.
now for halwa take a heavy bottom kadai
put some ghee into it
now pour all the grinded moong dal into the kadai
stirr it continuously so that it can not burn from the bottom
in the meanwhile when milk gets thicken add sugar and Saffron strands into it
we have to stirr milk also so that it cannot gets Burnt from the bottom
While stirring halwa, add little little ghee also in the kadai.
In the starting, moong dal gets sticky to the Kadai but after 15 to 20 mins while stirring it will not get sticky.
when milk gets thickened switch off the flame.
Keep on stirring the moong dal.
The aroma of roasting it will start coming out.
That means our halwa is going to be ready in sometime.
When gets brown and starts leaving ghee from the sides then add grated mawa in to it.
Mix it and keep stirring for two three mins.
after that pour all the milk into the kadai and mix it propely.
while mixing, add all the chopped dryfruits into it.
Keep stirring so that milk gets properly mix and dry in the halwa.
Now our moong dal halwa is ready to serve.
Garnish it with again chopped dryfruits
