Rinse and soak the mung beans for a minimum of 4 hours.
200 grams green mung beans
Drain the beans, reserving approximately 3 tablespoons of the water, and blend to a slightly coarse paste.
Sugar syrup
Bring the water to a boil with the sugar, cardamom pods and saffron, stirring to ensure the sugar dissolves. Once it starts to boil, turn off the heat, remove the cardamom pods and set aside.
In a large non-stick skillet, on medium heat, melt the ghee and add the bean paste.
3 tablespoons ghee
Stir continuously to prevent the paste from clumping or sticking to the pan. Continue until it is lightly browned.
Pour the sugar syrup into the paste, and keep stirring till the liquid is absorbed and the halwa is moist.
Stir in the khoya (or ricotta) and turn off the heat. Garnish with crushed roasted almonds (optional) and serve warm.
2 tablespoons khoya, 5 almonds
Notes
Make sure the dal is fresh and within its best before date, as old dal does not soften when soaked and will not become tender when cooked.Soaking softens the beans and reduces the cooking time.Store in an airtight container in the fridge for a couple of weeks.Add a little milk when reheating. Serve warm.