Ingredients:
· 400g chana daal, soaked overnight
· 750ml whole milk (or soya/almond milk)
· 2tbsp ghee or 1tbsp unsalted butter and 1tbsp sunflower oil
· 6 green cardamom pods, lightly crushed
· 6 cloves
· 340g golden caster sugar
· Small pinch of saffron
· 2tbsp pistachios, chopped
· 2tbsp almonds, chopped

Method:
Put the chana daal in a large bowl, pour over water to cover, and leave overnight. Drain, then tip into a large saucepan. Pour over the milk and bring to the boil, then reduce the heat to medium and simmer, stirring frequently for 25-30 minutes until the milk is completely absorbed.
Set aside to cool for 20-30 minutes until it comes to room temperature. Tip into the bowl of a food processor and whizz until it becomes a smooth paste –f0 you may need to loosen it with a splash of water if it’f0 s too thick. Heat the ghee in a saucepan over a low-medium heat. When hot, add the cardamom and cloves, and fry for a few seconds until fragrant.
Add the blended lentil paste and cook for 15 mins, stirring constantly until it begins to smell nutty and turns a light brown in colour. Remove the pan from the heat.
In a saucepan, warm the sugar and 100ml water over a medium heat for 10-12 minutes until the sugar dissolves and reaches a temperature of 104C on a sugar thermometer. It should look syrupy. Remove from the heat.
Pour into the lentil mixture, add the saffron and mix well until smooth. Allow the halwa to cool in the pan for around 30 minutes until cool enough to handle. Garnish with chopped nuts and serve.