Wash the dal in water 2 to 3 times. Strain the dal and spread it on a cotton cloth and pat dry it. Leave it for 5 to 7 minutes under a fan to dry. Or else just wipe it better and leave for 5 mins. Take 1 tablespoon milk and soak the saffron strands in it till we make the dal ready. It gives good flavour and colour to the halwa. Soak the almonds in hot water for 15 minutes and then peel them or else it will need 2 hours to be soaked.

In a thick bottom pan heat 1 tablespoon ghee and roast, the dal on a medium flame for 5 to 7 minutes till all the moisture is absorbed and the dal are separate and dry. into a smooth paste.

Once it is cool grind it dries in a mixer. Add 2 tablespoon ghee and again mix it. Then add the soaked and peeled almonds to the mixer and grind it all again in a little smooth paste.

Transfer the mixture to the same thick bottom pan and cook the dal by stirring it continuously on slow to medium flame. Once it becomes dark in colour (almost after 15 /20 mins) add the cream and stir it again. You will see bubbles in the mixture. Keep stirring till it's all absorbed.

Now add milk slowly in 3 parts and keep stirring till the milk is absorbed.

Add the sugar and stir again till it leaves ghee. Add chopped almonds, saffron milk, and cardamom powder and mix it well till it leaves ghee.

Halwa is ready to be served hot. Garnish with chopped almonds.