Ingredients:
Cashew nuts 1 bowl full
Milk 1 cup
Sugar 1 bowl full
Saffron 1/2 spoon(optional)
Ghee 1/4 cup

Method:

1. Soak cashew nuts in warm milk for 20-30 minutes.

2. Blend this soaked cashew to thick puree. One should add only milk while grinding it to paste.

3. Optional step: Separately mix saffron to few spoons of milk and grind it. One can do this with simple mortar and pestle manually than a blender.

4. In a non-stick pan add ghee. Try to maintain the whole process on low flame only.

6. Now add sugar and 1/2 cup of water….bring the syrup to pearl consistency.

7. To this syrup add cashew paste and saffron. Constant stirring with well greased wooden spatula is advised. Better smear the spatula with ghee before hand.

8. Once the Halwa consistency is achieved transfer it to well greased container. Smear the container preferably with ghee.

The shelf life is more than a month. If refrigerated it stay long till 3-4 months.