• Soak the daal in water for 4-5 hours
• Grind the daal in a mixer to form fine paste
• Heat ghee in a pan and fry the mung daal paste on low flame
• Once the daal turns golden brown, add the milk and cook till the mixture becomes thick
• Add the khoya and cook for a while
• Add te sugar and cook on low flame till mixture is thick and sticky
• Grease the plate and put the mixture on it. Spread it evenly and garnish with almond pieces
• Cut into rectangular pieces and serve

Notes
Frying the mung daal on low flame is important, as mungdaal will get burnt quite quickly.