Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one and half cups of water. Soak saffron in hot milk.
Heat ghee in a thick-bottomed pan and add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns golden brown.
This needs time and patience. Do not rush through this step. Add the sugar syrup and saffron milk. Stir till they are thoroughly incorporated and the halwa is of dropping consistency.
Add mawa and cook till it dissolves. Serve hot garnished with almonds.
Add one tablespoon of besan to melted ghee before putting the ground moong dal. It helps in even cooking of ground moong dal and also prevents formation of lumps during cooking.