|15 nos||Cashew nuts|
|1 pinch||Kesari colour|
Soak almonds and cashews in hot water for a couple of hours. Then when the water is still warm, peel the skin off from the almonds. Drain all the water and let it dry on a paper towel for 4 hours. Grind them both to a fine paste without adding any water. Its kind of hard to grind without any liquid, try the pulse on your blender or mixie. Keep this mixture aside.
Now mix water and sugar in a heavy bottomed pan and bring it to a boil. When it reaches one thread consisitency add ground almond cashew paste and stir for few minutes. Then add the khoa with a pinch of kesari colour and stir in slowly adding ghee a tsp at a time.
Keep stirring continuously until you see a stage when the paste thickens and forms a soft ball. Switch off immediately and keep stirring for another 5 to 6 minutes adding the remaining ghee. Let cool and serve. Once it cools it can be portioned and packed in parchment or wax paper for fancy presentation.
Here in US due to climatic condition, the halwa tends to become hard after a couple of hours, even though it has been taken out with right consistency. Try microwaving for 10 seconds and then serve.
Making Khoa at home – click the link below and follow the recipe till the stage when you add sugar and ghee. http://www.spiceindiaonline.com/milk_khoa