Wash and soak Chana dal in water overnight.

Drain the water and pressure cook the dal in milk for 3-4 whistles until tender. I use my Instant Pot for cooking the dal which takes about 6 minutes with NPR. 

When dal is slightly cool blend it in batches to get a thick paste.

Heat ghee in a large heavy bottom wok . Add cracked cardamom and stir for a few seconds.

Carefully add the chana dal and milk paste to avoid splattering.

Keep stirring the mixture . At this point the ghee and paste will not mix. It might look as if the paste is swimming in a pool of ghee but don't panic.

Keep stirring the mixture on medium to low heat until all the ghee is absorbed and the mixture turns golden brown in color. It will also impart a wonderful aroma. This might take 2-3 hours on low heat.

Mix the sugar in two cups of water and bring to a boil. Simmer for 5 minutes. This is called as sheera or chashni.

Mix the sheer/chashni carefully in the halwa while stirring continuously. The mixture will become liquidy and will bubble up. Keep stirring until it becomes thick and ghee starts to ooze out. This might take another 1-2 hours on low flame.

Switch off the flame and add the beaten eggs. Stir vigorously to avoid scrambled eggs. Turn on the flame and cook for 5-10 minutes on medium heat.

Soak saffron in kewra water for 10-15 minutes. Turn off the flame, add the kewra and saffron and cover the pan for few minutes.

Garnish with nuts, if desired. Enjoy your heavenly creation warm !