Samba wheat – 3 cup, Ghee – 4 cups, Cardamom – 4, Sugar – 3 times of the milk extracted from the wheat, Cashew nuts – 20, Saffron – few strands
Extracting milk from wheat: Soak wheat for 2 nights. Grind in grinder adding water occasionally. Place a piece of cloth inside a sieve and pour the gound wheat on it and collected the filetred milk in a vessel. You may grind the same wheat again once or twice until the entire milk is extracted.Leave the extracted milk for one hour. The thick milk will settle down and water liquid will stay on top. Remove the dilute portion by pouring it out. Measure the quantity of this milk. The amount of sugar should be three times that of this milk.
Make sugar syrup by heating sugar and water in the ratio 1:1 until it becomes a think liquid. Pour the milk in the syrup and keep stirring. Boil 3 cups of water separately. When the mix becomes quite thick, add water in steps of 1 cup every time the mix becomes thick until the halwa is well cooked. Add ghee, saffron and keep stirring.When the ghee begins to separate, add cardamom powder and remove from flame. Pour this in a large plate. Roast a few cashewnuts in ghee and decorate.