Ingredients:

• 500 g – Jaggery
• 250 g – Wheat flour
• 1/2 litre Coconut Milk
• 250 g – Ghee
• 150 g – sliced finely Cashewnuts
• 1 tbsp – powdered Cardamoms
• 1/4 tsp – ground Nutmeg

Method:

1. Put enough water in flour to make a soft dough.
2. Set aside for the whole night, then pass through a fine sieve.
3. Dissolve jaggery in 2 litres water and then strain.
4. Mix together dough, jaggery syrup and coconut milk and cook over a slow fire till the mixture turns thick.
5. Now put in the cashewnuts, cardamoms and nutmeg.
6. Mix well and then pour little ghee at a time. When all the ghee has been used up and it starts leaving the halwa, remove from fire and put it in a greased thali.
7. Level the surface, cover with foil and when cold cut into small pieces according to your choice.