I have preferred to lightly roast the cashews before grinding them to a coarse powder. The cashew nuts can be roasted in a heavy bottom pan which we will eventually use for making the halwa.

Before we start with sautéing the cashew-coconut mixture, begin with making the sugar syrup. In a saucepan add the sugar and 1/2 cup water and cook oil the sugar has dissolved. While the syrup is still warm add the saffron strands so the they begin to ooze out their flavour and colour.

Heat the ghee in a heavy bottom pan and sauté the ground cashew nuts and grated coconut in it for 7-10 minutes on a low to medium heat. Take care to keep stirring the mixture all the while. The mixture will gradually turn light brown in colour and from instead of being clumped together it will begin to resemble a crumb.

Once the mixture is properly sautéed add the sugar syrup. Keep stirring till everything is mixed well and turns into a homogenous mixture. Add the ground cardamom powder and mix well.

Serve warm, garnished with some fried- chopped cashews.