First of all clean, wash and soak moong dal for an hour. After the soaking time drain well and grind with milk to a smooth paste.
Start the process by making 1 string sugar syrup. Add water and sugar in a pan and let it boil.
After 2-3 minutes sugar will be dissolved, to this add cardamom powder, saffron strands and keep boiling it. Do check for the consistency after 4-5 minutes.
Dip a spoon in the syrup, let it cool down for a few seconds. Press syrup between your forefinger and thumb together. Pull them apart, if it makes 1 string which does not break while pulling part then your sugar syrup is ready.
Now heat ghee in a deep heavy bottom kadhai on low flame.
Add moong dal paste in a kadhai and mix well. Keep stirring it, moong dal tends to form lumps which are difficult to remove afterward. And if not removed, dal will not be roasted properly and then the raw taste will come later in Barfi. (by mistake I forgot to stir for just a few minutes and dal formed lumps which took some time to remove)
Cook dal and ghee on low heat till dal turns to golden in color. This process takes around 30-40 minutes. Keep removing lumps if any.
Once moong dal turns to golden color add khoya/mawa to it. Mix well and keep stirring for 3-4 minutes.
Finally, add sugar syrup which we prepared earlier. It should be hot not boiled. Moong dal paste will become thick and gooey now. Mix the syrup evenly and cook it further for 3-4 minutes.
It will be like a dough now and will be thick. Pour this mixture in a greased plate and set it evenly.
Garnish it with silver sheet and chopped pista and almond. Cut them in the desired shape and serve.
Moong dal berfi is ready to serve on festive occasions like Holi Diwali Ganesh Chaturthi or Janamashtmi.