Nishtha Jaisingh
Soak 1 cup moong dal for 3-4 hours, then grind to a coarse paste.
Heat 1/2 cup ghee in a pan, add dal paste, and cook until golden and aromatic.
Boil 1 cup sugar and 1 cup water separately, then add to the cooked dal.
Stir continuously on low heat until the mixture thickens and ghee separates.
Pour in 1 cup warm milk and 1/2 tsp cardamom powder, stirring until absorbed.
Garnish with chopped nuts and serve hot.