Heat ghee in a deep pan and saute the soaked whole moong for a few minutes
Add ½ cup water, cover and cook on a low flame till done
Meanwhile, simmer the milk in another deep pan till it reduces to almost ¾ in quantity
Mash the cooked moong with the back of a ladle, add the reduced milk to it and continue to simmer till it reaches desired thickness resembling a custard-like consistency
Add the crushed jaggery, cardamom powder and previously soaked garden-cress seeds, put off the flame and stir well
Tate and adjust sweetness to your liking
Serve garnished with almond slivers and sliced banana