Soak the chana dal for 30 minutes. Wash and drain.

Fill water till its level in a pressure cooker and cook for upto 3 whistles. Switch off the flame and allow the pressure to go by itself.

Drain the chana and coarsely grind it in a mixer.

Heat a saucepan and add the ghee. Once the ghee melts and heats, add in the ground chana and cook on medium heat for 12-15 minutest till it gets well cooked.

Now, pour half the milk and mix well till it gets well incorporated.

Add the remaining milk and mix it well again.

Continue cooking till the milk is all soaked up and the chana gets slightly dry.

Add in the sugar and the cardamom and continue cooking for the next five minutes.

Finally add the chopped nuts and the saffron and cook for a final 5-10 minutes.

Pour the halwa into a greased flat tray to set. I poured it into 4 heart shaped silicon moulds and put the remaining into a bowl.

Allow to set and enjoy!!!

I placed it in the refrigerator for a couple of hours, unmoulded it on a plate and devoured it. I bet it tasted much better cold than warm!!!