1. Wash and pressure cook paasi paruppu / moong dhal with enough water until soft or well cooked. Allow them to cool and grind them to a fine paste. Set aside.
2. Heat 1/4 cup of ghee in a pan, Roast the cashew nuts until they are golden brown. Remove the roasted cashew nuts and set it aside. Next, add 2 tbsp of wheat flour and roast it until slightly golden brown in color. 
3. Add the pureed paasi paruppu / moong dhal, mix well and cook over medium flame for 3 to 5 mins. keep stirring until both blend well.
4. Now add in sugar and slowly mix everything well together like a paste without any lumps. Keep stirring continuously adding ghee in intervals to avoid drying.
5. Add cardamom powder and orange food color and mix well completely. Stir continuously until it thickens slightly. After 10 - 15 minutes, you will see the halwa becomes glossy, comes together and it no longer sticks to the bottom. This indicates that halwa is done (as shown in the picture). Add the roasted cashew nuts and mix well. Tasty ashoka halwa is ready. 

Notes:

• Always keep the flame in medium.
• Keep all the ingredients ready before start making halwa. Because you cannot move here and there while stirring.
• You should be very careful and stir it continuously otherwise the halwa get burnt and spoil your dish
• Add ghee as much you can because ghee makes the halwa more rich.