Soak moong dal for minimum 2hrs

Drain all the water

Grind in a blender and make paste

Now heat ghee in a kadhai

Add dal paste

Start cooking for 15-20min on low flame

Saute till it becomes golden brown and turns aromatic

Now add sugar syrup (boil 1/2 cup of sugar and the same quantity of water)

Stir continuously so that it should be lump free

Now add saffron

Add badam mix powder

Cook till mixture becomes thick

Dal will absorb all the syrup and becomes soft

Don't overcook because after cooling the halwa again becomes dry

Now turn off the flame

Garnish with cashews and serve hot