Ingredients:
1 cup daal
1 ½ cup Comelle Illaichi
2 cups Millac
1 cup ghee
For decoration:
10 almonds
10 pistachios

Procedure:
Boil the daal and ground it when completely dry. Then take a pan pour in the ghee and after a while add daal, Millac (powdered milk) and Comelle. Later add the almonds in Then let it cook until the daal turns golden brown. When the ghee starts to come up and separates from the halwa. Serve it in a buttered dish. Garnish it with almonds and pistachio