Ashoka Halwa (Mung Bean Pudding)

Steps

1. Dry roast the moong dal until it smells nutty and browns slightly.
2. Add 3 cups of water and pressure cook for about 7–8 whistles until the dal is soft and mushy.
3. Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown.
4. Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar.
5. Stirring continuously, start mixing in the remaining ghee 1 tablespoon at a time. Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture forms a dough. It will take about 12–15 minutes and 6–7 tablespoons of ghee.
6. Heat 1 tablespoon of ghee in a separate frying pan, and add the cashews. Fry until slightly brown, then add to the halwa mixture.
7. Mix in the powdered cardamom and food color.
8. Remove from the heat and let cool.