Drain and grind moong dal using 1 tbsp water to a coarse paste and keep aside
Dissolve the saffron in 1 tbsp of warm milk and keep aside.
Heat ghee in a non stick karahi, add moong dal paste and cook on a low flame for 40 minutes or till it becomes golden brown in colour, while stirring continuously.
Add warm milk and 1 cup warm water and cook on a slow flame for 3-4 minutes or till liquid is absorbed, while stirring continuously.
Add sugar, cook and cover on a slow flame for 15 minutes or till ghee separates, while stirring occasionally.
Add prepared saffron milk mixture and cardamom powder, mix well.
Serve hot garnishing with almonds and pistachios slivers
