In a pressure cooker add in ½ cup Moong Dal along with 2 cup of water and cook till it is done or about 4 whistles.
Once the pressure is completely released mash the moong dal really well .This is very important for a smooth halwa .Use blender to mash the moong Dal.
In a pan add in a tbsp of ghee and fry the cashew nuts once it is golden brown set is aside. In the same pan add in the wheat flour and keep stirring in a low flame otherwise the flour might get burnt as we are adding in a very small quantity.
Once the wheat flour turns nice golden brown switch of the flame and set aside the pan along with the wheat flour and ghee.
Take another non-stick pan or heavy bottomed pan and add the cooked moong dal mixture mix well and then add in sugar and keep on stirring.
The sugar will dissolve completely and the mixture starts to turn glossy. Keep stirring the mixture will start turning thick in this stage add 1 tbsp of ghee and mix well then add in another 1 tbsp of ghee and mix well ,likewise use all the remaining ghee and keep on stirring.
Now that all the ghee has been added to the halwa continue cooking and let the halwa start to become thick in this stage add in the food color and mix well and then add in the wheat flour along with the ghee and mix well.
Next add in the cashew nuts and mix. Keep stirring till the halwa consistency is reached, the mixture still start to thicken oozes out oil and leaves the side of the pan. Switch off the flame at this stage
Mash the moong dal very well for a smooth texture in the halwa.
You can also blend the dal once it is cooks for a smooth texture.
More Ghee can also be added if you prefer.
Add Cardamom powder after adding the food colour if adding