A creamy, melt-in-the-mouth halwa made from kaju (cashews), ghee, and sugar — luxurious and packed with flavor.
🧂 Ingredients (Serves 4)
1 cup raw cashews (kaju)
1/2 cup sugar
1/2 cup milk or water (for grinding)
1/4 cup ghee (clarified butter)
1/4 tsp cardamom powder
A few strands saffron soaked in 1 tbsp warm milk (optional)
1 tbsp chopped cashews (for garnish)
1 tbsp chopped almonds or pistachios (optional)
🔪 Instructions
Step 1: Soak & Grind Cashews
Soak cashews in warm water for 1 hour or in room temperature water overnight.
Drain and grind to a smooth paste with 1/2 cup milk or water. The paste should be creamy, not grainy.
Step 2: Cook the Halwa
Heat 2 tbsp ghee in a heavy-bottomed pan.
Add the cashew paste and cook on low heat, stirring constantly.
After 3–4 minutes, add sugar and stir well.
The mixture will loosen up — keep cooking and stirring on low-medium heat.
Add remaining ghee gradually, stirring until absorbed.
Add cardamom powder and saffron milk if using. Mix well.
Cook until the halwa thickens, leaves the sides of the pan, and becomes glossy (takes about 10–15 minutes total).
Step 3: Garnish & Serve
In a small pan, roast chopped cashews and almonds/pistachios in a little ghee until golden.
Garnish the halwa and serve warm or at room temperature.
📝 Tips
Avoid high heat — it can cause the halwa to burn or stick.
For a richer taste, use full-fat milk or even condensed milk in place of water.
Adjust sugar to taste — you can reduce to 1/3 cup if preferred.
🌿 Welza Twist:
Make it extra indulgent with Welza Premium Cashews, Pure Ghee, and Green Cardamom Powder for that perfect halwa flavor.
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🥥 Rich Cashew Gravy Base