Rinse the moong dal under running water and soak it in water for about 2 hours. Afterward, drain the water and grind the dal into a coarse paste using a blender or food processor.

Heat the ghee in a heavy-bottomed pan or kadai over medium heat. Add the ground moong dal paste and sauté it in the ghee, stirring continuously, until it turns golden brown and releases a delightful aroma. This may take about 15-20 minutes.

In a separate saucepan, heat water and bring it to a boil.

Slowly add the boiled water to the roasted moong dal mixture and stir well to combine. Be careful as the mixture may splatter. Reduce the heat to low and continue cooking, stirring occasionally, until the dal is cooked and the water is absorbed. This may take around 10-15 minutes.

Add sugar to the cooked moong dal mixture and mix well until the sugar dissolves completely. Continue to cook for another 5-10 minutes until the halwa thickens and starts to leave the sides of the pan.

Now, add cardamom powder and saffron strands to enhance the flavor and aroma of the halwa. Stir well to incorporate the spices.

Remove the pan from the heat and garnish the halwa with chopped nuts of your choice. You can lightly toast the nuts beforehand for extra flavor.

Serve the Moong Dal Ka Halwa warm and enjoy its rich, creamy goodness. You can serve it as is or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch.