Melt ghee in non stick pan and add ground moong dal paste, stir well.

Keep on stirring the halwa on low flame the raw aroma of the moong lentis should go away completely.

Meanwhile, take another pan of water and bring to a boil.

Now add milk to the cooked dal mixure and cook till all the milk is absorbed by the dal.

Add saffron infused water and mix well.

Now add in the ghee and sugar and stir well. Cook on low flame and stiring with frequent intervals.

The liquid should get absorbed and now you will see the ghee getting separated.

Lastly add chopped dry fruits. Serve hot moong dal halwa