Method

1. Rinse and soak the moong dal in water for 3 to 4 hours.
2. Drain to remove excess water. Grind to a coarse paste using very little water.
3. Dissolve the saffron in 1 tablespoon of warm milk. Set aside.
4. Melt the ghee in a broad non-stick pan. Add moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown.
5. Add in the warm milk, 1 cup of warm water and cook, stirring constantly till all the moisture has been absorbed.
6. Add the sugar and cook on a slow flame till the ghee separates.
7. Add the saffron mixture, cardamom powder and mix well.
8. Garnish with slivers of almonds and cashew nuts. Serve hot!