Serves – 2
Prep time – 10 mins
Cooking time – 30 mins

Moong Dal(without skin) – 1 cup
Ghee – 1 cup/200gm
Semolina/Sooji – 1tbsp/10gms
Besan – 1 tbsp/10 gms
Sugar – 1 cup/200gms
Water – 1 cup/200ml
Saffron – few strands
Cardamom powder – 1/2 tsp
Pista chopped – handful
Almonds chopped – handful
Cashew nuts chopped –  handful
Khoya (grated) – 1/2 cup (optional)

Wash and soak moong dal for 4 hours. Drain the water. Add the dal in a grinder and grind it to a fine paste using Manual mode. Use little or no water to make the dal into a fine paste.
Heat a pan add ghee. Add sooji and besan, cook on low heat till it turns lightly brown. Turn the heat to low and let the ghee cool down a bit. Now add the ground dal and stir. On very low heat cook the dal till it starts to brown. As the dal will get cooked it will get a sandy texture.
In another pan add water, sugar, saffron and cardamom powder. Give a boil to dissolve the sugar and turn off the heat and remove.
Once the dal is evenly browned add the sugar syrup. Cook till the dal absorbs all of the syrup. Add chopped nuts. Add grated khoya at this stage. Stir, remove and serve hot.