Boil soaked lentils in milk. Blend the mixture once boiled and cooled. Add ghee to the blended mixture and blend once more.

Heat some ghee with cardamom and cinnamon and add blended mixture to work. Do not add the sugar syrup yet.

Keep frying until your arms come off and mixture is nearly golden brown.

Add syrup little by little and keep tasting until the desired sweetness is achieved.

Continue frying till ghee separates from mixture.

For color, sprinkle some granulated sugar and keep frying till the color makes you smile and reminds you of me.

Now set aside and turn off heat. Let cool slightly, then add half the saffron mixture and half the chopped almonds and pistachios.

Brush serving dish with ghee. Pour halwa in dish.

Pat it down with a fork.

Garnish with remaining almonds, pistachio and saffron.