Prepare the Cornflour Slurry

In a bowl, mix cornflour with 2 cups of water until smooth and lump-free. Set aside.

(Tip: Stir just before using as the mixture tends to settle at the bottom.)

Make the Sugar Syrup

In a heavy-bottomed kadai, add sugar and ¾ cup water.

Stir over medium heat until the sugar dissolves completely and forms a clear syrup.

Add the saffron water and a few drops of food color, if desired.

Cook the Halwa Mixture

Lower the heat and gradually pour in the cornflour slurry, stirring continuously to prevent lumps.

As the mixture begins to thicken, add 1 tablespoon of ghee at a time.

Keep stirring patiently the mixture will turn glossy and start to leave the sides of the pan.

This process takes around 15–20 minutes.

(Tip: The halwa should look shiny, translucent, and stretchy that’s when you know it’s ready!)

Add Nuts and Flavoring

Mix in the chopped cashews, almonds, and pistachios along with cardamom powder.

Stir well and cook for another 2–3 minutes until everything is combined evenly.

Set and Cool

Grease a steel or glass tray with ghee.

Pour the halwa mixture into it and spread evenly with a spatula.

Smooth the top, sprinkle extra nuts, and let it rest for 2–3 hours at room temperature to set.

Once firm, cut into neat squares or diamond shapes with a sharp, greased knife.

Expert Tips for Perfect Halwa

Stir Constantly: Halwa thickens quickly — keep stirring to avoid lumps and ensure even cooking.

Ghee Gradually: Add ghee in intervals; this helps the halwa achieve its glossy finish and prevents sticking.

Texture Check: When the halwa turns transparent and pulls away from the sides, it’s perfectly cooked.

Nuts Variation: You can use roasted cashews, walnuts, or dried figs for a richer version.

Flavor Twist: Try adding rose water or a drop of kewra essence for a royal aroma.