Rinse moong dal (split yellow lentils ) well for 4-5 times .

Soak Moong dal for 2 hours or more.

After 2 hours drain water completely and transfer into a mixer jar / blender

Add ¼ cup of milk and blend to a smooth and fine paste.

Heat ½ Cup of ghee/ clarified butter in a thick bottom pan.

Add moong dal paste into ghee and mix well.

Its absorbs all ghee and looks grainy , continue to cook on medium low heat until the colour changes from pale yellow to a dark yellow . It will take about 30 minutes approximately.

Now add ¼ cup of ghee , milk powder and milk . Mix well everything and continue to cook until milk powder combines well with moongdal paste. Alternatively , you can add ½ cup crumbled Mawa / Khoya at this stage instead of ghee, milk powder and milk. As I had no Mawa in hand , I substituted ghee, milk powder and milk

Meanwhile , prepare 1 string consistency sugar syrup . In a pan combine sugar, water and mix. Add eliachi powder (cardamom seeds) and saffron strands. Bring it to a boil. Stir continuously and keep a close watch on the syrup.

To test - Lower the heat, dip spoon in the syrup and remove, Touch the syrup with your finger and press your forefinger and thumb together. Start pulling them apart. A thread or sugar string between your finger and thumb comes after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame

Everything combines together and looks like a dough .

Grease or line plate / tray ,pour the mixture on to a tray, evenly spread the mixture , firmly press and tap everywhere.

Garnish with chopped nuts , dry rose petals and edible silver sheets .

Once cooled cut into squares and serve.