1. Soak moong dal overnight or 8 hrs.
2. Grind to a smooth paste adding some water.
3. Heat the kadai with 1/2 of the ghee.
4. When it melts, add dal paste and stir continuously so that lumps are not formed. (This part is very tricky as the dal cooks really fast, irrespective of the ghee)
5. Keep the heat at the lowest and keep stirring even after the dal becomes thick.
6. Add the rest of the ghee intermittently and cook the dal until aromatic and the ghee starts oozing out.
7. Meanwhile mix the sugar with milk in a pan and bring to a boil. Add this slowly to the cooking dal.
8. Keep the flame low at all times and break lumps if formed while adding milk.
9. Cook until the ghee surfaces.
10. Garnish with cashews and raisins.

Recipe courtesy: Food for 7 Stages of Life