Ingredients
Split Bengal gram 1/2kg
Sugar 125g
Ghee 125g
Saffron 1/4tsp
Saffron kewra 1tbsp
Cardamom 1tsp
Milk 750g
Pistachios and almonds for garnishing
Method
Wash the split Bengall gram and soak for around 8 hours.
In a saucepan boil the lentils with the milk until tender. Drain and then grind in a food processor or blender
Heat the ghee in a thick bottomed frying pan and fry the cardamoms until they begin to splutter
Add the ground lentils and sauté stirring continuously until the color changes to a nice golden brown
Add 125g sugar, stirring until the sugar is thoroughly mixed in the halwa. Now add
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