Wash and soak moong dal in water for 5-6 hours.
Drain the water completely.
Grind the dal coarsely in a bender without any water
Heat ghee in a heavy bottom pan.
Add the ground dal.
Fry the dal on very low heat till it turns light golden brown.
Add milk and cook till all the milk is absorbed by the dal.
Add the khoya and dry fruits.
Add sugar, black cardamom powder and saffron.
Cook on low heat till the halwa turns brown and starts to leave ghee from sides.
Keep stirring throughout.