To begin, boil the milk, sugar, saffron and cardamom in a sauce pan and stirring until the sugar melts..

In another small pan; heat the 1 tablespoon of ghee on medium heat

Add the cashew nuts and raisins and roast them until the cashew nuts turn golden brown.Keep aside

Keep the liquid mixture aside on simmer in another stove

In wide heavy bottomed pan heat 1/2 cup of ghee on medium heat

Add the Bay leaf, sooji and roast until the sooji gives out a roasted aroma and also turns light golden colour.

Take care not to let it over brown.

Gradually begin to stir in the hot milk mixture you prepared earlier.

Take care to keep the heat in medium as the mixture will splutter around as you pour the hot liquid to make the mohan bhog.

Keep stirring the mohan bhog mixture and allow it to thicken.

Once the mohan bhog halwa has thickened it will begin to leave the sides of the pan.

Turn off the heat and add half the sautéed nuts and raisins