Stir the milk/ghee combination, until the water content gets evaporated.
Add sugar and continue stirring, until the mixture becomes thick and paste like.
Add roasted cashew nuts and powdered elaichi.
Transfer the product to a plate and allow it to cool.
The halwa will be ready for use in about 2 hours, when it can be sliced into pieces and served.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.