Moong dal halwa

Ingredients

Moong dal/ Pesarapappu - 1 cup
Water - 2 cups
Milk - 1 cup
Sugar - 1 cup
Ghee - at least 4 tbsp
Almonds / cashews / kismis - for garnish

Method

1. Soak moong dal overnight ( recipes on the internet say to soak from a minimum of 1/2 hour to overnight. I soaked overnight so that there wouldn't be any raw smell)
2. Grind it to a fine paste with as little water as possible.
3. Heat ghee in a pan.
4. Add the ground paste and keep stirring at regular intervals.
5. Initially all the ghee would be absorbed but after some time the ghee starts to ooze out and the texture also turns grainy.
6. By this time, boil milk, water and sugar and keep this ready.
7. Add the mixture to the moong dal and keep stirring again.
8. Again the mixture will absorb all the liquid and slowly start to ooze out ghee again. 
9. Halwa is ready at this stage. Can garnish with fried dried fruits.