Your moong lentils take at least four to five hours of soaking before you can start preparing your halwa. So if you plan on cooking halwa for lunch, you can easily soak them the night before. If you want to make dinner, just soak them in the morning time. They need to be covered by water at all times.

When you want to start cooking, throw away the water and grind the lentils in a blender to a fine paste. Then you heat up ghee in a non-stick pan and, when it is hot, put the lentil paste into the pan. Stir it so that the bottom of the paste does not burn. For the next ten to fifteen minutes you have to keep on stirring – don’t stop, otherwise you will have lumps in your Halwa.

When this paste is roasted to a golden colour, add the sugar, stir once and add the water. Now you can also mix half of the raisins and half of the cashew nut pieces into your dish. Keep on stirring further until the water is evaporated. Then your halwa is ready – you can switch off the stove.

In the end it is up to you how you would like to serve your dish: you can either serve it in a big bowl and spread the remaining cashew nuts and raisins on top or you distribute the halwa into small bowls and decorate each of the small bowls with cashew nuts and raisins.

Enjoy!