Dry roast moong dal until color changes slightly. Pressure cook moon dal until completely cooked and soft. Mash the dal thoroughly. If the dal is not mashed properly you can grind it or blend it until smooth.

In the same kadai add 2 teaspoons ghee. Once the ghee is hot add broken cashews and fry till golden. Remove to a plate.

In the same ghee add wheat flour and fry til nice aroma wafts out. Remove to a plate.

In the same kadai add cooked and mashed dal along with sugar. Mix well and cook in medium flame.

Add ghee 1 tablespoon at a time while cooking. As you add the ghee will get absorbed. Keep stirring continuously and cook in medium flame. Once all the ghee is added and halwa turns glossy, add food color and mix well.

Add roasted wheat flour and mix well. The halwa will begin to thicken and leave the sides of the pan.

Cook in medium fame for 3-4 minutes. Add cardamom powder and fried cashews. Mix well and remove from flame. Serve Ashoka halwa hot.