Ingredients for the premix:
1 cup yellow moong dal
1 tbsp ghee
1 cup homemade powdered sugar
1 cup milk powder
1 tsp cardamom powder
1 pinch saffron
Sliced cashews and almonds
Wash moong dal in a strainer and let it sit for 10 -15 minutes to drain all the water. In a pan, add ghee and daal, and roast on medium-low heat until golden and crispy. After cooling, grind coarsely. Now add the rest of the ingredients mentioned above and mix well. Store the premix in an airtight container.
For Halwa:
1/2 cup ghee or as desired
2 cups premix
3 cups hot water or milk
Heat ghee and 2 cups of Halwa premix in a heavy bottom pan. Roast until golden. Add water into batches and mix. Cover and simmer the flame and cook until it thickens. Stir occasionally. Now add more ghee as required and stir until ghee separates. Serve warm with some sliced pista and rose petals. Enjoy!
Note:
Premix has sugar and milk powder, so cook on medium-low heat while stirring frequently; otherwise, it can burn easily.