PREPARATION

1. Heat 20 milliliters ghee in a pan, add 40 grams cashews, 40 grams raisins and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Take a pan, add 80 grams sugar, 140 grams pineapple, 350 milliliters water, 1/2 teaspoon saffron, 1/2 teaspoon cardamom powder and mix it well.
4. Bring it to a boil.
5. Boil for 5 - 7 minutes on medium heat.
6. Remove it from heat and keep aside.
7. Heat 80 milliliters ghee in a heavy skillet, add 120 grams semolina and mix it well.
8. Roast until it turns golden brown in color.
9. Then, add the roasted dry fruits and mix it well.
10. Now, add the prepared pineapple syrup and mix it well.
11. Cook for 8 - 10 minutes on medium heat.
12. Remove it from heat.
13. Serve hot.

Moong Dal Halwa

Servings 3 - 4

INGREDIENTS
Water - 220 millilitres
Sugar - 230 grams
Cardamom - 2/3 teaspoon
Warm milk - 2tablespoons
Saffron - 1/8 teaspoon
Split mung beans - 200 grams
Ghee - 1 tablespoon
Almonds - 2 tablespoons
Cashews - 2 tablespoons
Ghee - 100 grams
Milk - 220 millilitres