Melt ghee in a pan. Add green cardamom and splitter. Add suji in ghee. Over medium heat fry suji with continue stirring to golden brown.dont burn the suji. Keep frying on medium heat. When suji turns golden brown, remove pan from heat.

Take muslin cloth (malmal ka kapra).spread in a bowl. Pour dahi on it. Roll the muslin cloth and tie a knot. Dahi will release it's water.

Hang this muslin cloth bag somewhere.place a bowl under muslin bag & leave for 4-5 hours. Dahi will release it's water slowly and we get hang curd.

Squeeze the bag and drain all water from dahi. Open the muslin bag and inside is hang curd.whisk this curd.out of 500 gm dahi, approx 200 gm of hangcurd is obtained.

Add this hangcurd to pan which is removed from heat. Mix well to avoid lumps.

Keep the pan on medium heat. Stir to get a blended mixture.when dahi is blended in suji add sugar in pan and mix well. Let all things incorporate together.fry 6-8 min till ghee starts coming on top & halwa leaves sides.

Add saffron mix in water or milk, cardamom & mace powder, kewra or rose water (urqegulab).cook for 5 min to mix well.yellow food colour can also be added to give brightness to halwa. Garnish with chop pistachio & almonds.serve hot and enjoy with Cookpad.