Boil the wet dal in water, and when soft, set aside for cooling. Use a sheel pata to make a paste.
Heat a tawa and place a pan on top of it. On the pan, heat the ghee. Sprinkle the cinnamon sticks and cardamoms. Stir for a bit and add the pasted dal. Stir constantly for 15 minutes, so that the dal does not stick to the bottom of the pan.
Sprinkle some of the sugar and continue to stir for a bit. Now add some more sugar and again stir constantly. Add the rest of the sugar in 2-3 more sessions of stirring, adding sugar and stirring again.
When all the sugar has been added and mixed, pour in the thick milk.
Stir steadily and continuously while sprinkling some of the pistachio nuts.
The halwa will be ready when it is fluid, moves easily in circles with the cooking stick. The halwa will not be spread all around in the inside of the cooking pot, but will rather adhere to the cooking stick.
The halwa takes 2 hours to be cooked.
Pour the halwa on a big flat tray so that the thickness of the halwa is around half inch. Sprinkle rest of the pistachio nuts and all of the raisins on top. Set aside for cooling. When cooled, cut the halwa in different shapes, preferably in diamond shapes.