• Wash and soak the Moong dal at least for an hour.
  1 cup Moong Dal
• Rinse it again, drain and coarsely grind it. We do not want a smooth paste.

With Milk

• Add Ghee in a heavy-bottomed Wok and melt it.
  1 cup Ghee (Clarified Butter)
  
• Add the dal and Roast or shallow fry the dal in the ghee on medium to low heat until golden brown stirring frequently.
  
• This step takes time depending on the quantity. For the said quantity can take anywhere around 25-30 minutes.
  
• Once the dal is golden brown and you smell a beautiful aroma, add the milk.
  1 cup Milk
• Cook this on slow, stirring in between till the milk is absorbed and almost dried up. Careful not to burn the bottom.
• Once the milk is almost absorbed add the sugar.
  1.5 cup Sugar
  
• The mixture will be watery again. Keep on stirring it and let it cook on slow until the sugar is absorbed and you have a semi-thick consistency halwa.
• Do not let it dry completely, as the halwa will thicken later.
• Now add the soaked saffron milk and give a quick mix.
  A pinch of saffron strands soaked in 1 tablespoon of warm milk
• Switch off the heat and add cardamom powder and nuts.
  1/2 teaspoon Cardamom, ¼ Cup Finely chopped almonds
• Serve it hot with a nice garnish of Rose Petals, nuts and ghee (optional)
  Rose petals to garnish

With Milkmaid

• Add Ghee in a heavy-bottomed Wok.
  1 cup Ghee (Clarified Butter), 3/4 cup Ghee (Clarified Butter)
• Roast or shallow fry the dal in the ghee on medium heat until golden brown stirring frequently. This step takes time depending on the quantity. For the said quantity can take anywhere around 15-20 minutes.
  1 cup Moong Dal, 1/2 Cup Moong Dal
• Once the dal is golden brown and you smell a beautiful aroma, add the milk and let it cook on slow, stirring continuously till the milk is absorbed and almost dried up.
  1.5 cup Milk
• Then add the condensed milk. The mixture will be watery again. Keep on stirring it and let it cook on slow until the milk has almost dried up.
  1/2 Tin Sweetened Condensed milk
• Do not let it dry completely, as the halwa will thicken later.
  
• Now add the soaked saffron milk and give a quick mix.
  A pinch of saffron strands soaked in 1 tablespoon of warm milk
• Switch off the heat and add cardamom powder and nuts.
  1/4 teaspoon Cardamom
• Serve it hot with a nice garnish of Rose Petals, nuts and ghee (optional)
  Finely chopped Nuts as per choice for additions as well as Garnishing, Rose petals to garnish