At first wash the whole wheat and soak it over night. Next day take out in a wet cloth and let it sprout for another two days. Keep the cloth wet so that the grains don’t dry.

Now take a heavy base kadahi and heat 2 tb spoon ghee. Add the sprouted wheat and roast till dark golden brown.

Now strain and take them out. Cool them properly and grind to a coarse powder.

Now again take the same kadahi and add 4 tb spoon ghee. Start roasting the coarse wheat powder once again till it turns light brown in colour.

Simultaneously reduce the whole milk in to half and keep it aside. You can make this reduced milk in advance too. But it should be warm while the halwa is being prepared.

In continuation with step 4: Now to the roasted coarse wheat powder start adding the reduced milk in parts; one table spoon at a time. (To avoid spluttering)

Keep on adding the milk until the paste stops absorbing more milk and starts leaving ghee from the sides. Add sugar at this point and roast for a few more minutes.

Add powdered cardamom, almonds and pistachios. Mix well and switch off the gas. Serve when hot.