Soak mung dal overnight.

Drain the water the next day and grind the dal coarsely adding a little water at a time. Heat ghee in a kadai and fry the ground dal until it turns brown.

Add 2 cups of milk and stir till all milk is evaporated. Add 1 cup sugar and stir well. Keep stirring on low fire till all liquid is evaporated. Add cardamom powder and cashew.