Mix together milk, water, sugar and elaichi powder in a bowl and heat on low flame. Let it come to boil.
Check to see if the sugar has dissolved completely. Let it stand till further use.
Remove 3 tablespoons in a small bowl and soak the saffron strands. Keep it aside.
Drain the soaked dal and let it stand in a sieve for 5 minutes so that water drips off.
Take half quantity in a mixer jar and grind to a coarse paste. No need to add any water while grinding. Also, do not pulse for too long in one go else the jar will heat up. Similarly grind the remaining half too.
Place a nonstick pan on low flame and add ghee and let it heat for a couple of minutes.
Now, add the dal paste. Keep the flame medium. Start stirring with a wooden or Teflon spoon with a long handle.
Stir fry the dal paste continuously for 25 to 30 minutes. The dal paste will slowly start drying up taking the ghee.
Its consistency will become granular and color will change slightly.
It will get lumps as well, so just break them gently with the spatula and keep on stirring.
After about 25 minutes a well-fried aroma of the dal will emanate and color will change to light golden brown.
At this point add the milk mixture and also the saffron-infused milk. It will splutter a bit.
Again stir it continuously for about 10 minutes till the liquid is totally absorbed by the dal. The mixture will start to gather in the center and leave the sides very easily.
Shut off the flame and add in the slivered almonds, pistachios and raisins. Cover the pan with a lid and let it stand for about 5 minutes. Serve hot.
Moong Dal Halwa https://tastyhealthyfoodrecipes.com/how-to-make-moong-dal-halwa/