Wheat Halwa

Prep Work

1. In a pan, dry roast the moong dal for 2-3 minutes until it turns aromatic. Transfer to a plate to cool.

2. Once cooled, grind the roasted moong dal into a fine powder. Keep it aside.
   
3. In a saucepan, mix powdered jaggery with water ( 2:1 ratio). Heat until it melts and begins to boil. Strain and keep aside.
   
4. Roughly chop the cashews, almonds, and pistachios.
   

Method

1. Heat some ghee in a pan, add cashew nuts, roast for a minute, then add almonds, pistachios, and raisins. Roast until golden. Transfer to a plate.

2. In a wide pan, heat more ghee and add wheat flour. Stir continuously and roast until it turns aromatic.
3. Add the roasted moong dal powder to the wheat flour .Mix well and continue roasting for awell for 2- 3 minutes.
   
4. Slowly pour in the jaggery syrup while stirring continuously to avoid lumps.
5. Keep stirring until the halwa thickens and starts leaving the sides of the pan.

6. Mix in the roasted dry fruits and a pinch of cardamom powder. Stir well and turn off the heat.

7. Transfer the halwa to a serving bowl and enjoy warm!