• Rinse and drain the moong dal. Spread it on a clean kitchen towel and pat it dry, gently massaging it.
• Add the dal to a non-stick pan and dry roast on low to medium heat until it is dry and the color changes slightly, 5 to 6 minutes.
• Transfer the dal to a bowl and let it cool completely.
• Grind the cooled dal into a fine powder. Sift the flour, then grind the coarse bits again and sift once more.
• Add the water to a 3 quart saucepan. Add the sugar, cardamom powder, and saffron strands, mix well, and bring to a rolling boil. Turn off the heat and set aside.
• Heat the ghee in a medium, heavy-bottomed kadai (or any heavy-bottomed pan). Place the sliced nuts in a small strainer and lower it into the hot ghee. Fry for a couple of minutes until light golden. Drain the ghee back into the kadai and transfer the nuts to a bowl.
• To the same kadai with ghee, add the moong dal flour. Stir on low heat until it turns golden and aromatic for 5 to 6 minutes.
• Lower the heat and add the sugar syrup in batches, stirring as you go. Be careful, as the hot liquid can splatter.
Mom's tip: After you add the sugar syrup, the mixture will keep thickening slowly, and you will see bubbles bursting. This usually stops once all the liquid is absorbed. Keep the heat at medium low, and watch the color. You want the halwa to stay golden, not brown.
• Cook on medium-low heat, stirring constantly, until the moisture is absorbed and the ghee separates, 25 to 30 minutes.
• Once the ghee starts to release, the halwa is ready. Stir in the fried nuts, garnish with a few more, and serve warm.

Notes

• Storage: Keep in an airtight container in the refrigerator. In our family it keeps for up to a month, as long as you always use a clean, dry spoon.
• Freezing: Freezes well. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm in a pan over low heat with a splash of milk or water, or microwave in short bursts, stirring in between.