Wash the Moong daal properly and soak it in hot water for at least 4-5 hours, though soaking overnight is always better.
Grind the daal coarsely.
Add ghee to a pan. Once it melts, add the daal. Cook for around 15 minutes on low to medium heat, stirring continuously.
Add cardamom powder and stir. By this time you will start smelling the fragrance of the roasted daal and you will also see the ghee oozing out a little.
In another pan, prepare the sugar syrup by mixing water with sugar and saffron strands. Heat till all the sugar dissolves and turn off the heat.
Add the dry khoya powder and mix it well with the daal.
Now add the sugar water. Please be careful when adding the sugar water since it splutters, therefore this has to be done carefully and slowly.
Keep stirring till all the water dries up and you see the ghee leaving the sides.
Once the Halwa reaches its desired consistency, add the dry fruits.