Chana dal Halwa

Thoroughly rinse 1 cup of Chana dal, then place in a bowl and cover with water. Allow to soak for 3 hours.

Drain the soaked chana dal well then place into a blender and pulse until just course (note: do not grind continuously, pulse until the grains are chopped).

Heat ghee in a medium size saucepan and add ground chana dal. With a spatula break up any lumps and roast in the pan until it resembles a crumble. Continue mixing until it starts to turn a golden colour about 6-7 minutes. Set aside.

In a medium saucepan boil milk and water, then add the roasted chana dal and mix well to avoid lumps, turn down the heat to low and continue cooking until all the liquid is absorbed and the chana dal is cooked through about 10 minutes.

Add sugar to the chana dal and stir another 2-3 minutes until sugar is dissolved. Remove from heat when the halwa starts pulling away from the sides of the saucepan.

Serve into bowls and garnish with cardamom, crushed cashews and coconut flakes.