1. Drain the soaked lentil and wash well.
2. Place lentil in a sauce pan.
3. Add water and boil rapidly for 5 minutes.
4. Lower the heat and boil for a further 1/2 an hour or until tender and all the water from the lentil has evaporated.
5. In a chopper or food processor, grind the lentil to a smooth paste.
6. Heat oil in a heavy- based sauce pan.
7. Add cardamom seeds, stirring all the time - fry it for a few seconds.
8. Add lentil, sugar and milk powder, stirring continuously.
9. Fry the mixture until ghee is first absorbed by lentil and then released.
10. The halwa is ready when ghee begins to separate and colour changes to light brown in about 25-30 minutes.
11. Transfer halwa to a tray or a baking sheet.
12. Spread it out into a thickness of no more than 1/2 inch.
13. Leave it to cool down.
14. Cut it into squares or diamonds, as soon as it begins to set.
15. Leave it to cool completely for several hours.
16. Decorate with sliver wark, sliced pistachios and almonds.
17. Lift off the halwa with a spatula and arrange on a serving dish.