First, measure and keep all the ingredients ready.
In a heavy bottomed pan, add moong dal and dry roast it for few minutes, until nice aroma wafts. Take care not to burn it, otherwise, the halwa smells bad.
Then transfer the moong dal to a vessel, pour 3 cups of water and pressure cook it for 5 whistles. Once it cools down, transfer it to a mixer.
Just grind it once till smooth (you can mash it with a ladle or potato masher too). Pour 2 tbsp of ghee in the pan, add cashews, fry till golden colour and keep it separately.
Then add wheat flour and roast for a while, till the raw smell leaves. Then keep by side.
To the same pan, pour the ground moong dal. Immediately, Simmer the flame and start stirring.
Now add sugar and mix well. The sugar starts to melt, the mixture turns watery and glossy now. Then add the roasted wheat flour and keep stirring continuously, until there are no lumps (about 5 minutes).
Once the halwa thickens a little, add food colour and ghee.
Add crushed cardamom and fried cashews.
10. Keep mixing in low flame, until the halwa leaves the sides of the pan and the ghee separates.