Firstly wash the yellow moong dal and soak it in water for about 7-8 hours or overnight.

Drain the excess water after soaking.

Take a blender, add all the yellow moong dal, do not add any water and blend the dal into a paste.

Transfer the paste into a bowl and rest aside.

Take a pan, into it add half a cup milk, half a cup water and half a cup sugar.

Mix and cook the syrup on low flame until the sugar dissolves well.

Rest the sugar syrup aside for further use.

Take a wok or a non stick pan.

Add 4-5 teaspoon ghee and heat it.

Add the blended paste of moong dal into it and stir continuously.

Roast the dal for about 30-35 minutes on low flame by stirring it continuously.

There should not be any water left in the dal while roasting and the dal should achieve a nice golden color as we keep roasting.

When the dal is roasted well, add the sugar syrup that has been made.

Add the finely sliced dry fruits such as cashewnuts and almonds.

Add cardamom powder/elaichi powder and mix well.

Add saffron strands that have been soaked in some milk.

Stir the halwa continuously for few minutes on low flame until the halwa thickens.

Make sure the halwa is not too thick and not too dry while thickening it.

Switch off the flame.

Serve the halwa in a bowl or a plate.