Chanay key daal ka halwa: Boil Chanay key daal any quantity you want using pressure cooker saves time. Ghotafy the daal ( ghootafy might mean crushing the daal using a big spoon or a metal crusher they sell it for that purpose ). Once you achieve the desired consistancy of this ghotafied daal, then add half and half milk , some oil/ghee , Sugar/Splenda , zarday ka rang, khopra flakes, some ilaichee crushed , some peeled badam and pistay whole not cut . Start cooking it all again on first high heat to bring it all to boil again once it starts to boil turn the heat to lower temp. setting and start to stirr this to the point where you can see the oil coming to the top of halwa being prepared. During this process at some point of time towards the end you can add some zafran to your halwa. Once you decide that your halwa is ready add some kewra water to it and mix it again. Oh yes to make this halwa extra creamy you can use those cans of thick milk cream which are sold at Arabic grocery stores in US. In Pakistan you can buy milk cream and add to milk as they do not sell half and half milk there may be they do it now . I do not know.
My recipies are for experienced cooks as I do not measure things I just use my 'andaza' for this purpose. Also I use my eyes to determine if something is ready or not.
:)...Must be hard on your EYES......getting singed...along with the Halwa............:D