Boil the lentil till tender but whole. Drain and cool.
Grind in a blender. Heat oil in a pan, add cardamom seeds, after a minute add the ground lentil.
Cook on low heat stirring frequently till the lentil changes color and becomes a little brown.
Now add milk, sugar, walnuts and raisins, continue stirring till the ghee separates from halwa.
Apply a little ghee to a large shallow platter, pour the halwa out I it and spread it.
Sprinkle with almonds and pistachios and spread silver varaq on it.
Cut into diamond shapes when cool.
Store in a covered container, layered with brown paper to absorb grease.
