[mv_schema_meta name="soak moong dal"]At first, for making the best moong dal halwa soak the moong dal in water for at least 7 to 8 hour.

[mv_schema_meta name="drain water"]Then,drain all the water completely.

[mv_schema_meta name="make smooth moong dal paste"]Now, pour all the soaked mung lentils in a grinder with a little water and make a smooth moong dal paste.

[mv_schema_meta name="melt ghee on low flame"]Next, add ghee or clarified butter in a non-stick pan and spread it evenly on low flame.

[mv_schema_meta name="stir sooji and besan with ghee "]Now, add gram flour or besan, semolina or suji and make a quick stir for at least 2 min to mix with ghee.

[mv_schema_meta name="add grounded moong dal"]After that, add ground moong dal, stir continuously in low flame.

[mv_schema_meta name="moong dal changes it's stages"] Consequently moong dal changes it's colour from yellow to brown, then release fat and separated it from each other.

[mv_schema_meta name="sugar syrup preparation"]Now to prepare sugar syrup, add water and sugar in a Kadai and make it boil to 3 to 4 min.

[mv_schema_meta name="pour sugar syrup on halwa"]Now carefully mix sugar syrup in hot halwa as the mixture sizzles.

[mv_schema_meta name="stir halwa in low flame"]Then, stir continuously in low flame until all dal completely absorbs sugar syrup and starts to leave ghee from its side.

[mv_schema_meta name="sprinkle dried fruits on halwa before serving"]For enhancing flavour moong dal halwa sprinkle cardamom powder, dry fruits including cashew nut, almond, pistachios, raisins and mix it with halwa.