Soak moong dal in water for at least an hour.
After an hour, drain the lentils and grind them into a smooth paste. Add a little water if needed.
Melt ghee in a thick pan, don't let the ghee heat up. After the ghee melts, turn the flame low and add the grinded lentils.
Stir continuously and cook the lentils until the colour changes to light brown.
Grate the khoa/ mava, and add the khoa to the lentils.
Stir continuously to avoid lumps, turn off the flame when completely mixed.
Transfer the mixture to a plate, and spread it all over so that it comes to room temperature.
Until then prepare the chashni, add water and let it come to a boil.
Add sugar, elaichi, kesar and food colour to the boiling water.
Stir continuously and bring the chashni to one thread consistency.
Put the lentils mixture into the chashni and stir briskly.
Turn off the flame when mixed well. Serve hot garnishing with chopped almonds and pistachios.
