Dry roast moong dal for 2 mins, do not let it brown.
Now add 2 cups of water to it. Pressure cook for 4 whistles in medium flame.
Once pressure releases by itself, take it in a blender and blend it until smooth. It may look watery but will be perfect as it thickens. See the texture, it should be smooth, set aside.
In a small pan add 2 tablespoon ghee, add cashews and fry until golden brown, remove it.
Now add wheat flour and fry for 2mins. Switch off and set aside.
Now in a thick bottomed kadai, add moong dal paste along with sugar. Switch on the flame and mix it well, it will be gooey at this stage add wheat flour mixture.
Mix well then add red and orange food color, mix it well with a ladle.
Now keep cooking in low medium flame and keep adding the remaining ghee spoon by spoon, keep stirring. It will start to thicken.
Add ghee, and keep cooking.
It will start to roll and leave the sides of the pan and leave ghee at the sides. After sometime the ghee will be absorbed.
Now add fried cashews and cardamom powder.
Mix well, and cook for few more mins until the mixture turns glossy and start to roll nicely. This is the correct stage, switch off. Enjoy Ashoka Halwa!