About this recipe:The inspiration for this wholemeal halwa is the classic Sikh preparation called 'karha prashad'. This halwa has the addition of cardamom, sultanas and nuts. My kids love this halwa on a cold day as a snack after school.
125ml ghee (clarified butter)
120g wholemeal flour
1/2 teaspoon ground cardamom
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Method Prep:5min › Cook:30min › Ready in:35min
Melt the ghee in a heavy-bottomed frying pan over medium heat; cook the cashews and sultanas in the melted ghee until the sultanas plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and sultanas from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
Meanwhile, bring the water and sugar to the boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.