Wash and soak yellow Moong dal for 3 hours. Drain water completely and transfer to the mixer. Grind coarsely without any water.
Heat a pan with ghee, add ground moong dal. Mix to avoid forming lumps.
Continue roasting so that the ground moong dal resemble a crumble. It will turn starting golden and flavourful.
Add milk along with 1/2 cup water.
Mix well to avoid lumps.
Continue cooking in medium flame and cook covered until it absorbs all water+ milk and gets cooked.
Add sugar and stir well. The sugar will melt and mix with the moong dal.
When the halwa starts thickening again and forms a mass add cardamom. Lastly add 2 tsp ghee.
Now the halwa will become a single mass, non sticky too. Switch off the flame
Garnish with chopped nuts.