Deseed Chillies, boil in Alum Water, drain.Repeat for 3 times to cut pungency.
Chop roughly. Fry in Ghee til rawness is gone.

Soak Wheat overnight.Discard Water, grind, extract thick Milk.

Chop Kiwis, add Sugar and boil till pulp thickens and reaches Jam like consistency.Add sautéed Chilli paste and Wheat Milk.

Add Ghee and stir continuously till the Halwa becomes translucent and starts leaving sides.Transfer to a Ghee coated plated. Cut to desired shape.