Method

• 1. Soak the cashew nuts, almonds in hot water so that skin of almonds can be removed &
• cashew nuts will become softer.
• 2. Grind the cashew nuts, almonds & grated coconut with little water to a paste.
• 3. In kadhai add the sugar, water and mix well; continue to stir on a medium slow flame till
• you arrive at a one thread consistency (if you pour the mixture from a height it should appear
• unbroken and flow like syrup and not like water droplets).
• 4. To this mixture add the ground paste , mix well and reduce flame to sim - stirring in
• between to ensure that the paste does not stick to the bottom of the pan.
• 5. Add the saffron & the milk . Mix well so that the halwa gets nice saffron colour.
• 6. Add the ghee and continue to stir till the mixture leaves the sides of the pan
• 7.Now switch off the flame, add remaining 1 tsp of ghee and stir for about 3-4 minutes. (this
• makes the halwa softer when it sets)