Once the moong dal is a dry kind, dry roast it till it turns golden brown in color and releases a nutty aroma. Let it cool and grind it into fine powder.

Add ghee to a pan /kadai. Once heated add in the cracked green cardamom (I love this way to add cardamom, if you want you can use cardamom powder instead). Once the cardamom crackles, add in the powdered moong dal and roast it in ghee for about 5-10 minutes.

Add in nuts to so that it gets roasted too. After that put off the flame and add in the sugar and mix it well. I like to add sugar before adding milk so that it gives a caramelized flavor. But keep the flame off otherwise it will burn. Once sugar starts melting or has melted, put on the flame but keep it low. Add the saffron soaked milk and stir it continuously.

Stir and cook for almost 15 minutes till it starts forming lump and start leaving the Kadai and starts releasing ghee. Put it in a bowl and garnish with Pistachio, rose petals and saffron and serve while it’s still warm. Enjoy !