To achieve a well-balanced, textured halwa, soak the dal for three to four hours to soften it, and then ground it roughly.
To release a nutty scent that is necessary for taste, roast the dal in ghee over medium heat until golden brown.
To avoid lumps and guarantee a smooth, creamy consistency, add milk gradually while stirring.
To prevent too much moisture, add the sugar until after the dal is cooked through.
To preserve their crunch and aroma, add the cardamom powder and nuts at the very end.