Firstly, wash and pat dry moong dal.
Further, dry roast the dal for 8-10 minutes until it changes from pale yellow to slightly golden keep the flame on low. Once it comes to room temperature, then transfer it to a blender. Grind the roasted moong dal to a slightly coarse powder. Keep it aside.
Soak the saffron strands in milk and keep it ready.
Heat sugar and water till sugar dissolve and keep it ready.

In a thick-bottomed pan, add a tbsp of ghee and fry the cashews & almonds. Once done Remove from the pan and keep aside.
Then in the same pan, add 2 tbsp of ghee and powdered moong dal. Roast it on a low flame for 5 minutes.

Further, add the required amount of milk to it and stir it quickly. Keep stirring it continuously until the milk is completely absorbed. It may take 3-5 minutes in a low medium flame.
Now add mawa and combine it well.

Further, add sugar water. Now the halwa starts liquidized. Keep stirring in between and add the saffron milk, cardamom powder, and roasted dry fruits (keep some for garnishing).
Also, add remaining ghee, stir continuously.

Garnish with dry fruits and saffron strands. Serve hot or cold. Once it comes to room temperature keep halwa in the refrigerator and enjoy up to 10 days 😊.