1 cup coarse wheat flour(chapati flour is fine too)
1/2 cup clarified butter(ghee)
1 cup milk
3 green cardamoms
8-10 chopped almonds
3 tbsp brown sugar/jaggery
Melt the ghee in a heavy bottom non-stick pan.
Add the wheat flour to it and stir constantly on a low flame till it turns into a deep brown color and gives off a nutty aroma .
In a seperate sauce pan mix and heat milk,water,brown sugar/jaggery ,saffron and cardamom seeds .Bring it to a boil stirring constantly till sugar /jaggery dissolves.Add this mixture to the wheat flour slowly a few ladles at a time and stir immediatelyto prevent lumps .The liquid will bubble vigorously and get absorbed very quickly.Slowly add all the liquid to the wheat flour. Stir till the halwa leaves the bottom and sides of the pan and comes together. Garnish with chopped almonds.
Though this is a heavy dish it is extremely nutrituous and a very very ancient dessert enjoyed in India with or without hot puris(fried puffed flatbreads)