Measure Dal.

Wash yellow Moong Dal until the water runs clear.

Soak it for 4 hours.

During this time (soak), dal will swell and double in size. After the desired soak time, drain water and once again rinse the dal well.

Transfer dal/lentils to a food processor and pulse it to a fine paste. Do not add water. Dal/lentils should be very fine in texture. When rubbed in between fingers it should feel like a paste.

Assemble: rest of the ingredients.

Dissolve saffron in 1 tablespoon of warm milk and keep aside.

Heat ghee in a heavy bottom pan. Add dal and start sauteing.

Soon the dal/lentils will soak up all the ghee and become a thick ball of dough. No worries, just keep working on it.

For a soft halwa- keep adding milk ( tablespoon) at regular intervals.

Slowly dal will start to change color. From light yellow it will turn to a beautiful light brown color. Keep stirring, do not leave dal unattended, as it may stick to the bottom of the pan.

Soon ghee will start to leave the side of the pan.

Add mawa and keep stirring on a medium flame.

Add the remaining milk/cream, saffron mixture and saute for another 2-3 minutes.

Add eliachi powder and sliced nuts.

Finally add sugar. Cook until sugar is well blended with the dal mixture.

After about 30-35 minutes of strenuous stirring dal ka halwa is ready. If you prefer, you can remove the excess ghee and later use it to make other sweets.

Serve warm garnished with nuts.

Or store in an air-tight container and refrigerate it. Stays good for 2 weeks.