PREPARATION

1. In a mixing bowl, add 250 grams split bengal gram, 500 milliliters water and soak for 2 hours.
2. Now, in a pan, add soaked dal, 250 milliliters milk and stir it well.
3. Cover it with lid and cook for 25 - 30 minutes.
4. Remove it from heat and cool for 10 minutes.
5. Then, transfer it to a blender and blend it a smooth paste.
6. Now, heat 1 tablespoon ghee in a another pan, add 1 tablespoon almonds, 1 tablespoon cashews, 1 tablespoons raisins and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
7. Then, heat 220 milliliters ghee in a pan, add blended mixture and cook for 30 - 35 minutes on a medium heat.
8. Add 200 milliliters hot milk and cook on a medium heat for another 2 - 3 minutes or till the mixture thickens, while stir continuously.
9. Now, add  100 gram sugar and mix it well.
10. Add 300 milliliters hot water and cook on a medium heat for another 1 - 2 minutes.
11. Then, add 50 grams khoa and mix it well to combine.
12. Now, add roasted dry fruits, 1/4 teaspoon cardamom powder and  again mix it well.
13. Cook on a medium heat for 1 minute, while stirring continuously.
14. Remove it from heat.
15. Garnish with almonds
16. Serve hot.