1 ) In a large pan begin by roasting the ground moong with some of the ghee on a low heat for about 15 minutes until this begins to brown.
2 ) Put that aside in a large bowl.
3 ) Now add more butter and the ground channa dahl slow cooking again in small amounts so that it cooks well and now add this to the large bowl too.
4 ) Now return both cooked browned lentils to the pan.
5) Add the sugar or sweetener and the crushed nuts.
6) Add to this the raisins, poppy seeds and grated coconut.
7) Stir everything equally and add the melted remining ghee and keep on a low heat until absorbed.
8) Now prepare balls ready to store in an airtight container which will keep for up to 3 months.