Method Dry roast moong dal till they become golden brown. Cool and wash well.
Add 1 cup of water and 1 cup of milk to the washed dal and pressure cook for 2-3 sounds. It should be cooked really soft.
Mash the cooked dal well till becomes a soft and smooth puree or blend it to a smooth puree.
Heat 1/2 cup of ghee in a heavy bottom pan. Add the maida, mix well and cook for few mins till the raw smell of the maida goes.
Switch off the gas. Add the puréed moong dal to the maida and mix well. Add the sugar and 1/4th cup of ghee and mix very well.
Keep stirring and cooking on a medium flame. Add small amount of ghee in frequent intervals. Keep stirring continuously. It is quite laborious, but worth the effort:)
Keep stirring till the halwa starts leaving the little pan and starts to ooze out the ghee.
Now, mix little water to the 2 pinches of red colour and add to the halwa. Mix well.
By now lots of ghee will start oozing out of the halwa. Keep collecting it. Easier way is to strain the halwa. I did just that.
After removing as much ghee as possible, mix cardamom powder to it and transfer to a serving dish.
Heat very little ghee in a small pan and roast the cashew nuts. Garnish the halwa with roasted cashew nuts and serve hot:)