Ingredients

Prep method

• Add 2/3 of coconut milk from can and mix with water to make 4 cups (thin milk)
• Add remaining coconut milk with water to make 1 cup (thick milk)
• Add jaggery to 1 cup water. Mix in low heat until fully dissolved. Strain through a fine sieve to remove impurities
• Make a paste of rice flour and water to minimize clumping while cooking
• Mix thin coconut milk, rice flour paste and jaggery. Cook in medium heat
• When mixture thickens add thick milk and ghee. The mixture will be light brown color
• Keep cooking until ghee leaves the sides. This could take about an hour
• Add cardamom and cashews. At this time, the mixture will start turning dark
• Keep stiring until more ghee oozes out. This could be another 10-15 mins. Take pinch of halwa and roll it between your plams. It should not stick and form a ball.
• Take off heat and flatten on a plate. Allow to cool for a couple of hours