Lightly roast moong dal and soak in water overnight. In the morning, grind dal with little water to make a smooth paste.

In a heavy bottom pan; melt ghee and add the paste. Cook until dal turns slightly brownish and ghee starts to separate.

Next add khowa and sugar and cook until sugar is melted and everything is completely incorporated.

Once the mixture starts to pull away from the sides, remove onto a lightly greased plate and smooth the top with a spoon.

When cool enough to handle, cut into squares and enjoy...