Heat 1 tablespoon of ghee in a pan.

Add cashews and roast until golden brown. Set aside.

In the same pan, add 1 tablespoon of oil.

Add wheat flour and sauté for 1–2 minutes on low flame until aromatic.

Gradually pour in hot water while stirring continuously.

Use a potato masher or whisk to break lumps and achieve a smooth consistency.

Add 1 tablespoon of ghee and mix well.

Continue stirring until the mixture thickens slightly.

Add 1/2 cup of sugar. and stir until it dissolves completely.

Furthermore, add 1 tablespoon of oil

Cook until the mixture thickens and starts to come together.

Simmer to the lowest flame

In a separate pan, heat 1 tablespoon of ghee and add 1/2 cup of sugar.

Do not stir; let the sugar melt and caramelize.

Once golden, add 1 tablespoon of ghee and mix well.

Pour the caramelized sugar syrup into the halwa mixture and stir thoroughly.

Add remaining oil, ghee, and roasted cashews.

Cook until the halwa turns glossy, leaves the sides of the pan, and forms a soft mass.