Dry roasted the mung dahl in a clean saucepan for 15-20 minutes or until they turn golden with constant stirring. Remove and let it cool to room temperature.
Grind them to a smooth powder in a food processor.
Run them through the sieve couple of times so you end up with really smooth powder.
Transfer to a bowl, add powdered sugar, cardamom powder and coconut milk. Mix them well to combine.
Add broken cashews and sesame oil (add little by little) and knead them into a dough.
Pinch a small amount and roll into a ball. Repeat the steps and make the balls with rest of the dough.
Store in fridge and use as needed.