Soak moong dal in water till immersing level, soak for at least 2 hrs. Drain water, transfer to mixer jar.
Grind it to a semi fine paste not too coarse or not too fine. Sprinkle little water if the mixer gets stuck up, but do not add more water, set aside.
In a sauce pan add sugar. Add milk along with saffron, bring it a boil stir well until sugar completely dissolves. Set aside to cool.
Now in another pan, take 1/8 cup of ghee, add moong dal paste keep stirring in low flame. It will become dry.
It will look like puttu , this will take at least 20 mins in low flame. Keep stirring.
At this stage the raw smell should have gone and it will give a roasted nutty aroma. This is the right stage, add milk sugar mixture.
Keep stirring without any lumps. Let it boil for 2mins.
Halwa will start to thicken, keep cooking. Add remaining ghee (1/8 cup) a tablespoon at a time.
At one stage it will leave the sides of the pan and form a lump, this is the right stage. Switch off. It will thicken further after cooling down.
Serve Moong Dal Halwa hot / warm.