Rinse moong dal at least thrice and drain the water completely. Add it to a grinder jar.

Blend it to a almost smooth but very slightly coarse texture. Scrape the sides and blend. If needed you may sprinkle little water if your grinder gets jammed.

To a heavy bottom nonstick pan, add 6 tbsps ghee and heat it.

Add semolina and fry for about a minute until it gets roasted well.

Next transfer the ground moong dal and begin to incorporate it into the ghee stirring constantly.

Keep the flame to medium. Continue stirring & frying.

After 10 to 15 mins the dal mixture will turn crumbly and may have small lumps.

Begin to break down the lumps and continue to fry on a low flame.

When the moong dal is done frying, you will begin to smell it good and it turns to deep golden color.

Pour milk & water (both at room temperature) slowly stirring the dal. Also add the saffron.

Cook stirring and ensure there are no lumps.

The entire liquid will be absorbed soon.

When the mixture turns thick add sugar and continue. The mixture turns gooey and then turns thick like a mass.

Add 2 tbsps ghee and cardamom powder or rose water. Adding ghee at this stage makes sauteing the halwa easier. You may skip if you are able to do it.

Mix and cook till the moong dal halwa begins to leave the sides of the pan.

Toast the nuts until crunchy in a different pan. Garnish the halwa with the nuts.

Serve moong dal halwa hot or warm.