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Grind the dal, drain soaked moong dal and grind into a coarse paste without adding water.

Cook the dal in ghee, heat ghee in a pan, add the dal paste, and sauté on low flame, stirring continuously until golden brown and aromatic.

Prepare the sugar syrup, in a separate pan, mix sugar, milk, and water. heat until sugar dissolves completely.

Combine sugar syrup with dal, slowly add the sugar-milk mixture to the roasted dal, stirring continuously to avoid lumps.

Cook until thick, keep stirring on low heat until the halwa thickens and ghee starts to release from the sides.

Add cardamom & saffron, mix in cardamom powder and saffron strands for flavor and aroma.

Garnish with nuts, add chopped nuts and mix well.

Serve & enjoy, serve warm and enjoy your rich, festive moong dal halwa.