Firstly moong dal. Wash and pat dry it. Then dry roast the moong dal in low medium flame for 5 minutes until golden brown.

Once the moong dal is roasted well, switch off the flame. Cool it down and then transfer it to a blender.

Grind the roasted moong dal to slightly coarse powder. Set aside. Soak the saffron strands in milk and keep it ready.

In a thick bottomed pan, add a tbsp of ghee and fry the cashews & almonds. Remove from the pan once done and Keep aside.

Then in the same pan, add 3 tbsp of ghee and semolina then powdered moong dal. Roast it on a low flame for 5 minutes.

Then add required amount of milk to it and stir it quickly. Keep stirring the continuously until the milk is completely absorbed. It may take 3-5 minutes in low medium flame.

Once the milk is fully absorbed, add sugar and water. And saffron milk. Now the halwa starts liquidized. Keep stirring in between and add the remaining ghee little by little.

When the halwa forms a whole mass and doesn't stick to the pan, add ghee fried cashews, cardamom powder and almonds. Switch off the flame once done.

Serve hot and garnish with pistachios.