Daal Ka Halwa

1. SImmer the chanay ki daal in the milk until tender, this can take an hour to 90 minutes. When you press the daal it should break very easily.
2. Cook down the milk on low flame (milk boils over fast) so it is an inch above the chanay ki daal
3. Let cool then puree. If the chana daal does not have any liquid left in it it will not puree since it is naturally thick .

4. Heat ghee in a non stick wok on medium heat and add cloves and cardamom
5. When they start to sputter add your chana daal puree.
6. Stir vigorously, first you will see the ghee absorb into the daal, but the mixture will still be beige in color
7. Add the cardamom powder, salt, and saffron into the halwa, keep stirring

8. When the halwa gets to a caramelly color, about 15-20 minutes then add the sugar. Make sure you to stir the halwa contiuously. If the halwa feels like it's catching/burning then turn the heat down.
9. Once the sugar goes in it will thicken the halwa, but as it cooks the halwa will become more liquid-y. Keep cooking (and stirring) till it reaches the a rich caramel.

10. If the mixture looks thick or chewy then add a splash of milk to loosen it then press into a plate.
11. Scatter blanched sliced almonds over top and cut into pieces.