• 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.

Make Instant Khoya(optional)

• Take a cup of milk powder, add 2 tbsp of ghee, 2 tbsp of milk and microwave or cook till it thickens.
  2 tbsp Ghee, 2 tbsp Milk, 1 Cup Milk Powder
• Transfer to another bowl or plate, let it cool, knead it and then crumble to add in halwa.