Make Saffron Milk. Mix saffron strands in ¼ cup lukewarm milk.
¼ cup Milk, 8-10 Saffron strands
Wash lentil 2-3 times in running water and soak for at least 4-5 hrs.
¾ Cup Dhuli /Split Skinned Moong Lentil
Drain water and then leave it on colander/sieve to drain extra water.
Rub dal in a clean cloth/kitchen towel for about so that water drains out completely.
Grind dal coarsely. Chop nuts finely.
Take a non-stick pan or heavy bottomed pan, add 1 tbsp ghee and first roast nuts till it gives aroma. Take out in a bowl and keep aside.
½-¾ Cup Desi Ghee, ½ Cup Mixed Nuts (Almonds, Cashew Nuts, Raisins, Pistachios)
Next add remaining ghee, ground dal and roast till dal starts to turn light brown. Keep stirring on low flame.
½ Cup Sugar/Jaggery
Add khoya and again cook for 10-15 minutes.
½ Cup Khoya(homemade or store bought)
Now, add milk, saffron milk, cardamom powder and let it boil. The mixture will start getting thick.
2 Cup Milk, 1 tsp Cardamom Powder
Next, add sugar/jaggery, half cup first, check with a tiny portion of halwa. Add more if required. Sugar melts on adding so cook again for few mins. till halwa starts getting thick.
½ Cup Sugar/Jaggery
Cook till it leaves ghee and starts becoming grainy.