Ingredients:
Sugar 3-3/4 cups
Water 4 cups
Cornflour 1 cup
Almonds 1 cup
Pistachios 1/2 cup
Green cardamoms 2 tbsps.
Milk 1/2 cup
Red or yellow food colouring
Ghee 8 tbsps
Method:
Dissolve the sugar in half the water and let it boil for 5 minutes.
Add milk and leave to boil for another 5 minutes.
Remove from heat and strain through a muslin cloth.
Dissolve cornflour in the remaining water and add to the syrup.
Cook on medium heat and when it starts turning into lumps, add the colouring mixed with a little lemon juice.
Stir continously, adding a little ghee every time the mixture starts sticking to the bottom of the pan.
When the mixture leaves the sides of the pan and forms one whole lump, add the crushed cardamoms and finely-sliced almonds and pistachios.
Keep aside a few nuts for garnishing.
Put the halwa on a greased thali and flatten it out, then decorate it with the remaining almonds and pistachios.
When cooled, cut into desired shapes and sizes, and offer.
This halwa will keep for months if packed in air-tight tins.
Note: You can roll each piece in small transperent plastic sheet.