First wash and clean the moong dal and soak it in water for 3-4 hours

Now grind the lentils without adding water in mixer grinder. If needed, you can pour water 1-2 times.

Lentil paste should be thick and fine.

Now heat the ghee in a nonstick pan. 2 tablespoon ghee separately. When the ghee becomes warm then add 2 spoons gram flour and roast on 2 minutes light flame.after doing this step the paste of lentils does not stick too much

Now add and run grinded pulse paste

Put it on a slow medium flame and roast it. It takes a lot of time so you put patience with patience till it becomes golden. It will take more than 30 minutes

Now put the mawa in the second pan and stir continuously and fry lightly on the low flame. Take it out in a plate

Now add water and sugar to the pan and heat it until the sugar dissolves in water. Take the yellow food colour and remove the syrup from the flame.

Now put the lentil pan on the flame and add mawa and mix it. Then add the sugar syrup and mix it continuously and keep cooking the mixture until it thickens, when the mixture becomes fit, turn off the gas.

Now add cardamom powder and mix 2 teaspoons of ghee and mix well, pour the mixture in a greased plate and apply the chopped almond and pistachio on top and press together with lightly tilting. Keep Barfi up to 2 hours to set.