Moong Dal Halwa Cheesecake

Method for Moong Dal Halwa Layer:

1. Toast the dried moong dal on a pan on low heat till it’s golden and toasted well.
2. Grind to a slightly coarse powder.
3. Now heat ½ cup ghee in a heavy-bottom kadhai.
4. Add the moong dal and roast patiently on low heat, stirring constantly, for 25–30 mins, until golden brown, nutty and aromatic. Add more ghee only if it begins to stick or feel too dry. If you add too much ghee it will froth too much but eventually will settle down.
5. Slowly pour in hot water, stirring constantly. It will bubble vigorously, so be careful.
6. Once absorbed, add milk, and continue stirring till it thickens again.
7. Once the moong dal is cooked properly, Mix in the Mithai Mate and cardamom powder, stir till it leaves sides of the pan.
8. Cool slightly and keep aside.

Method for Creamy Cheesecake Layer: