Ingredients:

  • 200g California walnuts
  • ¼ cup ghee
  • 1 tablespoon milk powder
  • ½ cup khoya
  • 1½ cup milk
  • ½ cup sugar
  • ½ teaspoon cardamom powder

Preparation:

  1. Powder the walnuts in a grinder until semi coarse ground.
  2. Heat the ghee in a pan over low heat. Add the powdered walnuts and cook for 10-12 minutes, stirring continuously until the mixture turns golden and releases a fragrant, nutty aroma.
  3. Add milk powder and khoya and stir. Mix thoroughly to ensure everything is well incorporated.
  4. Pour in the milk and continue to cook the mixture on medium heat, stirring occasionally. Allow the milk to reduce to half, which will thicken the halwa.
  5. Once the milk has reduced, add the sugar. Cook for another few minutes, stirring continuously, until the sugar dissolves and the mixture thickens to a halwa-like consistency, and the ghee starts to separate.
  6. Remove from heat and sprinkle cardamom powder for flavor. Garnish with chopped walnuts and edible gold leaves before serving.