200 gms Ghee
250 gms Sugar
200 gms Almonds
3 pods Cardamom
Rose Water (otptional)
Cashewnuts, Kismish, and Pistachios for garnishing
Soak the almonds overnight in warm water. Peel them in the morning, add the cardamom seeds, and grind to a runny paste.
Pour the mix in a pan, stir in the sugar, add just enough water, and heat over a medium flame.
Add the essence and keep stirring. As it begins to thicken, start adding ghee, 30-40 ml at a time.
When the halwa has thickened enough to hold together, take off the flame, empty on a tray, and let it cool.
Garnish with cashewnuts, pistachios and kishmish. Have it either warm or cool.