Pour Ghee in a frying pan(kadhai) and heat, fry ground nut paste in Ghee(you need to continuously stir the paste while frying as it tends to stick to the base instantly). As soon as good aroma emits from the Halwa add Mawa and fry, turn off the gas after Halwa turns light brown.
Soak peeled ground nuts in water for 3-4 hours. Take them out of the water and make a coarse paste.
Pour Ghee in a frying pan(kadhai) and heat, fry ground nut paste in Ghee(you need to continuously stir the paste while frying as it tends to stick to the base instantly). As soon as good aroma emits from the Halwa add Mawa and fry, turn off the gas after Halwa turns light brown.
Put sugar in any utensil, pour water equal to the amount of sugar(100 grams of water in 100 grams of sugar) in the utensil. Place it on the gas, cook till sugar melts. Keep some almonds and pistachios aside to garnish the Halwa. Put the remaining dry fruits and Elaichi in the Chashni and mix well.
Put the roasted paste in Chashni and mix then cook for another 4-5 minutes. Groundnut Halwa is ready. Take out Halwa in a glass bowl and garnish with chopped dry fruits. Serve hot Halwa and eat. Keep the leftover Halwa in the fridge, take it out from the fridge and eat whenever you want up to 1 week. You can eat it either hot or cold.
You can also condense this Halwa the same way Barfi is condensed.
For this you have to add water in sugar not in the same amount but half of it while preparing the Chashni. This dries the Halwa more which we will be able to condense. To solidify Barfi, grease a plate with Ghee and garnish Halwa with chopped dry fruits after it is condensed. Cut into Barfi shapes after it cools down
