Boil the ½ kg soaked lentils in 1liter milk till the milk dries and the lentils are tender.
Allow the lentils to cool and blend. Heat 1 ½ cup ghee in a pan and add 4 crushed cardamoms along with the ground lentils, and fry well for at least half an hour till light brown.
Then add in ½ kg sugar and continue to cook, the halva looks thin at this time, keep frying well till it leaves ghee at the sides of the pan, add ½ cup khoya and fry for another 10-15 minutes, remove in a flat platter, sprinkle 3 tbsp blanched almonds and 3 tbsp pistachios. Top with silver paper and cut into pieces.