A dessert from the northern western state of Rajashtan eaten by the people of the desert region on special occasion.
To serve: 6

Skinned moong-dal - 400gm.
Khoya - 110 gm.
Sugar - 300 gm.
Milk - 240 ml.
Saffron - 2.5 gm.
(sooked in 1 tspn milk)
Kewra essence - 2 ml.
Ghee (clarified butter) - 100 gm.

Soak lentils for 8 hrs. grind to paste. Heat 8 tbspn. ghee and fry lentil paste till golden brown. Add milk and cook till milk evaporates. Add liquidised khoya and stir on a low fire till well blended. Remove from fire. Dissolve sugar in a cup of water, add saffron and reduce syrup to a one thread consistency. Add the lentils to syrup and stir briskly.Sprinkle Kewra essence on halwa, and serve hot (or chilled if preferred).