This velvety sunshine halwa is sure to warm up our palate in chilly weather.
Drain water from overnight soaked channay ke dal.
Combine 3 cups milk and dal in a medium pot. Bring to a boil over low medium heat.
Cover and let cook till milk evaporates and dal is completely tender.
Let cooked dal cool for about 10-15 minutes.
Grind dal into fine paste with half cup milk.
Heat desi ghee and green cardamom's seeds in a pot over low heat till ghee melts and and becomes aromatic, about 30-40 seconds.
Add in dal paste and cook to roast while stirring continuously.
When dal is roasted, it will release the ghee.
Add in sugar and cook while stirring till ghee is separated.
Switch the flame off and add in dessicated coconut. Stir well.
Fold in nuts. Dish out in a platter. Garnish with nuts if required.
Serve slightly warm or at room temperature.