Soak the almonds in water for 4-6 hours

Peel them post soaking and blend them into a paste using the milk

Melt 2 tablespoon ghee in a wok

Add and sauté the cashews and raisins

Once the cashews brown and raisins puff up, take them off heat and keep aside

Now in the same wok, add all the flours and semolina

Sauté on medium heat until aromatic

Add the jaggery now and mix well

Add the almond- milk paste and mix until combined

Once done, the halwa should leave the sides of the wok too

Add 2 teaspoon ghee, fried cashews- raisins and cardamom powder

Mix all the ingredients well and take off heat

Transfer into serving bowls

Offer as naivedya/prasadam garnished with slivered pistachios and enjoy while the halwa is warm