Royal lentil and almond fudge

Dry roast the lentils in nonstick pan for few minutes.
Let it cool down and soak the lentils and almonds in separate bowls overnight.
Take off the skin of the almonds in the morning.
Make a thick paste of almonds and lentils by adding little water or milk.
In a deep skillet, add ghee and a spoonful of besan, It helps in the better roasting and binding of the dal.
Add the lentil batter and keep stirring on low heat for few minutes till it starts changing color.
Gradually add the almond paste.
Now its time to add the sugar and give the batter quick stir again.
When the batter will stop sticking to the sides of the skillet, becomes light golden and leaves aroma, you know the halwa is done.
To make the halwa more rich add saffron strands dissolved in warm milk, preferably freshly crushed cardamom pods and sliced pistachio and almonds.
The rich and royal fudge/ halwa is ready to be relished after lazy sunday brunch.

Chk out more at: -
http://onecreativekitchen.blogspot.com/2011/01/royal-lentil-and-almond-fudge.html