firstly, in a pressure cooker heat 1 tsp ghee and roast ½ cup moong dal.

add 2 cup water and mix well.

cover and pressure cook for 3 whistles or until dal is cooked well.

cool the dal completely and blend to smooth paste. keep aside.

in a large kadai heat ¼ cup ghee and roast 2 tbsp wheat flour.

roast until the flour turns aromatic and lump-free.

further, add in prepared moong dal paste. stir and cook making sure the dal paste is well combined.

cook for 5 minutes or until the mixture starts to thicken slightly.

add in ¾ cup sugar and mix well.

dissolve the sugar keeping the flame on medium.

keep cooking for 15 minutes or until the mixture turns glossy.

now add a pinch saffron food colour and mix well.

keep cooking on low flame until the mixture separates the pan. takes approx 25 minutes.

further in another pan heat 1 tbsp ghee and roast 2 tbsp cashew and 2 tbsp raisins until the nuts turn golden brown.

add in roasted nuts over the halwa and add ¼ tsp cardamom powder. mix well.

finally, ashoka halwa is ready to serve.