In a large bowl, add moong dal. Fill it with water and let it soak for at least 6 hours.

After 6 hours, you will see that the dal has doubled in quantity. Drain all the excess water. Pour the dal into a grinder jar.

Grind it to make a thick and coarse paste. You don’t need to add any water while grinding it.

Transfer the dal paste to a large bowl. Pour the melted ghee.

Whisk until it is fully incorporated with the dal paste. This is a very useful step. It prevents the formations of lumps and also reduces a lot of effort.

In a small bowl, pour warm water and add a pinch of Kesar or saffron. Keep it aside.

Heat a non-stick pan over low heat. Add the dal-ghee mixture. Cook the mixture, while stirring continuously, until the raw smell goes away. It may take around 30-35 minutes.

At first, you’ll notice that the mixture becomes a little sticky. It almost looks like a dough at this stage. Keep stirring the mixture to prevent it from burning.

Then after a few minutes, the mixture will become dry, almost like sand (crumb-like texture). And you will be able to smell a nutty fragrance from the halwa.

Pour the warm milk and Kesar water in the pan. Continue cooking the halwa until all that liquid has completely absorbed and the halwa looks dry again.

Add elaichi or green cardamom powder and mix well.

Pour hot water into the pan and give it a good mix.

Cook it for a few minutes while stirring continuously.

Add sugar and give it a good mix.

Keep cooking over low heat until ghee separates from the halwa.

Add chopped almonds and pistachios. Mix well.

Pour it in the bowl and garnish with more chopped pistachios, almonds and strands of saffron. Serve hot.