1.Soak Channa daal for 3-4 hours.
2.Now let it boil with milk till it becomes soft.
3.Once its soft strain out the milk as the daal has to be roasted in butter and if milk is present it cannot be roasted well.
4.Now finely chop the daal in a chopper or on sil batta like the way it was done in olden days.
5.IF its difficult to chop it finely, add a few drops of milk.
6.Take a small amount of butter in a non stick wok and roast, flaked almonds, whole almonds and pistachio one by one and keep aside, every time add a bit of butter to the wok. they should become crunchy.
7.Now add the remaining butter, green cardamoms and the chopped chana daal in the wok roast them on medium heat, if it seems that butter is less add more butter.
8.Roasting this daal is a bit difficult.
9.As the chopped daal is very dry so it will stick to the bottom of the pan, don't let it burn and transfer it to the pot in which it was boiled with milk and wash the wok.
10.the daal will definitely stick to the bottom of the pot, just be careful not to let it burn otherwise the color and taste of halwa will be spoiled.
11.When the daal is roasted well add the milk in which it was boiled earlier.
12.Roast it very well and when milk is evaporated transfer it to the wok and add sugar.
13.Sugar will melt and halwa will become thin again and will be easier to mix it.
14.When the water of sugar is dried up add all of the roasted nuts and mix well.
15.khoya is also added to this halwa but if desired instead of that 1/2 cup of dried milk powder can be added, it will give the flavor of khoya to the halwa.
16.In the last add the crushed coconut and roast until the butter is separated.