Channa Halva infused with saffron & cardamom

To say that lentil tastes nutty would raise a few tastebuds questioningly. I suppose the closest description of lentil is that it tastes earthy and wholesome. One never thinks that this humble grain actually can be used to make some very 'moreish' and incredibly comforting desserts. This recipe is my Dadijaan's (father's mom) - its been passed down the family for decades, rather centuries I would say. It's lends it's decent to the Indian home kitchens of Lucknow, India and this recipe travelled with my grandmother when she came to Pakistan during partition in 1947. I believe every female member of my dad's family, and as a result my mother and myself, were taught this recipe. To ensure it's close protection and preserving its authenticity, though as simple as it maybe its a taste of home. I won't lie this recipe is rather labour intensive but the result is worth the slaving over the stove!I think that my Dadijaan used to allow it to cool in a flat dish and cut diamond shapes, but recently my mom started to manipulate the warm halva mixture with her hands to make it into a 'sweetmeat' or 'mithai' shape. See what you prefer. I think these little orange chewy bite-sized treats are just perfect! - remember use only 'chaana lentil' for this recipe, I should say I have added a couple of small things to this recipe !Ingredients:2 cups channa lentil, soak in water overnight or until it lets off a fermented smell2-3 cups of caster sugar2-3 cups of whole milk2-4 cardamoms, pods crushed, use seeds onlya generous pinch of saffron soaked in hot milkTo decorate: slivered pistachios, slivered almonds, silver leaf, icing sugar mixed with a few pinches of cinnamon dusted on top1-2 tbsp ghee to fry lentilMethod:1. Drain the soaked lentil and boil with milk until the lentil is tender - keep stirring constantly. The milk should be absorbed and the mixture should be dryish.2.  Then grind the lentil in a food processor until it forms a very well blended paste - again it should be a dry paste. Heat ghee in a saucepan and let the cardamon seeds aroma infuse the ghee. Once you can smell this add the lentil paste and fry moving the mixture constantly. Keep frying on medium/low heat until the mixture smells 'done' - this is when it smells very nutty and becomes a light brown colour - don't let it burn.3. In another saucepan make a thin sugar syrup ( boil enough water to cover the sugar and dissolve until it is 'ieek taar' or 'one steam falls when you pour with a spoon) and take of the heat an pour over the lentil mixture (in a saucepan over low heat) and mix and cook for a few minutes. Now add the saffron - Mix this very quickly not allowing it to cool or harden.4. Once ready and taken off the heat,  pour it out in a dish and let it cook a bit before either making into small cylindrical shapes or place into a flat dish and score the mixture into diamond shapes. Now decorate with the nuts and silver leaf (or gold  leaf) and allow to cool. Just before serving, dust with cinnamon powered and sugar.