Soak samba wheat in water overnight and extract the milk. To extract the milk grind the wheat with water and filter it twice or thrice through fine filter or cloth.

Transfer the milk to a long vessel and leave it for 3 hours for sedimentation

After 3 hours milk gets settled at the bottom and water stays at the top. Drain the water completely and add 3 cups of fresh water to the milk.

Add this milk to the hot pan and bring it boil. Keep stirring continuously.

When the milk starts thickening add 600g of sugar. Keep stirring continuously

In the meantime add remaining sugar to a hot pan along with 1 tbsp water. Keep stirring until sugar gets caramelized (to dark). Ensure it becomes thick in color and it doesn’t get burnt.

Add this caramelized sugar to the halwa. Keep stirring continuously.

Add ghee little at a time and keep stirring. When the mixture absorbs the ghee completely add next batch of ghee.

Add cardamom powder. Keep stirring continuously. At a stage the halwa will start leaving the pan. Until then keep stirring.

Heat another pan with ghee and roast cashews.

Add cashews to the halwa. Mix it well and switch of the flame.

Enjoy!