Halwa Dhal Gram

Wash and soak dhal for at least 2 hours in water

Boil dhal on high heat until soft, stirring occasionally

Check dhal is done by pressing a piece between the fingers; it should break easily

Drain excess water using a colander

Grind the boiled dhal to a coarse mixture using a food processor

Roast the grinded dhal over medium heat for 6-7 minutes, stirring, then keep aside

Mix milk with yellow food colouring and cardamom powder

Melt ghee in a pan over medium heat

Add cinnamon, sliced almonds and dried raisins and cook for 2 minutes

Remove about half of the cooked raisins and almonds to use as toppings later

Stir in the roasted chana dhal

Gradually add the milk mixture, stirring continuously

Keep stirring for about 5 minutes before adding condensed milk

Add the condensed milk and stir

Keep stirring until the halwa has dried and the colour has darkened, about 10 minutes more; taste and add sugar if desired

Transfer the mixture to a greased bowl and flatten the surface

Garnish with the reserved raisins and almonds and let cool down before serving