Pakode ka Halwa ( Chana Dal halwa)

Drain the water from the soaked lentils and grind them coarsely in a blender.

Now, pour ghee or oil into a kadai (wok) or pan, add the lentil fritters, and fry them over a low-to-medium flame until golden brown.

Next, pour the sugar into a deep vessel, add one bowl of water, and bring it to a vigorous boil. Continue boiling until the syrup becomes slightly sticky; it should not reach a one-string consistency. At this stage, you may add a few strands of saffron or a drop of orange food coloring (this is optional). (I have added both—a pinch of orange food coloring and some saffron strands.)

Now, break the fried fritters into small pieces and grind them coarsely in a blender; add green cardamom pods while grinding. Heat 3 tablespoons of ghee in a *kadai*, fry some dry fruits/nuts, and set them aside. Add the ground lentil mixture to the *kadai* and roast it over a low flame for 4–5 minutes. Then, add desiccated coconut and roast for another minute. Finally, mix in milk powder or *mawa* (reduced milk solids) and roast for one more minute.

Now, pour in the prepared sugar syrup and stir continuously with a spoon. Increase the flame to high, and add the remaining ghee halfway through this process. Do not over-roast the mixture; as soon as the lentils and sugar have blended together thoroughly, turn off the gas, cover the vessel, and let it rest for 10 minutes before garnishing with the fried dry fruits and serving.