Grind the wheat with water and extract the wheat milk.
To get the milk, grind the wheat in mixie for 5 mins and filter out the milk. Grind the wheat with fresh water again and filter. Repeat this at least 3 times.
The extracted milk needs to be left undisturbed for a minimum of 10 hours or overnight.
After 10 hours the thick milk will settle at the bottom. Pour out the top layer of water and retain only the thick milk.
To this milk add 4 to 5 cups of water and mix well.
Take a pan add one cup of sugar and caramelise, to give a brown colour
Then in a heavy bottom pan add water and sugar, cook on medium flame and prepare 1 thread consistency sugar syrup.
Once sugar syrup is ready reduce flame to slow and add extracted milk slowly and keep stirring.
Once it reaches semi solid stage, add ghee little by little and keep on stirring. After another 1 hour or so, the ghee will start oozing out. The halwa will look transparent as well. When you take the mixture in the ladle, it should slide and not stick to the ladle.
Add cashew and stir for another 10 mins. Mix well add more ghee if needed.
When the ghee separates from the mass, halwa is done and keep stirring until glossy.
Pour into the pan with the caramel and mix well.
Serve it hot or place it on a greased plate and cut into any shape.