Puree the dates in a mixer grinder.

Do not add water, just clean the sides of the jar and continue to grind.

In a heavy bottom pan, heat the ghee.

Remember to keep the flame on low to sim while cooking this Halwa.

Fry the cashews and remove in a separate plate.

Add the pureed dates. Sauté for 5 minutes.

Add the milk and cook till it reaches cake batter like consistency.

Continue to stir it occasionally.

Meanwhile coarsely chop the cashews.

Now add the khoya and cook for 5-7 minutes.

Stir to ensure it doesn't stick the bottom.

Add the sugar.

Continue to cook till it thickens and starts leaving the sides of the pan.

Add the spice powders and chopped cashews.

Mix well.

Turn off the flame.

Allow it to cool down before spreading it in to a greased tin or thali.

Cut in squares or diamonds.

You can also just fill it in a container and enjoy by a spoonful.

Lasts well for a week.