Soak moong daal for 3 to 4 hours. Once soaked drain water and grind it into smooth paste.
In a pan heat the ghee and add semolina and gram flour. Roast for one minute and add the moong daal paste. Cook on low flame until golden brown and while its cooking make sugar syrup at the same time and add saffron and elaichi to the syrup.
Once the moong daal in cooked to golden brown add sugar syrup and cook until all syrup is absorbed. Add milk powder, pistachios, almonds and cashew nut. Cook another minute and remove from gas. Serve in a bowl and garnish with some pistachios and saffron strands.
You can enjoy moong daal halwa with your favourite icecream
