In a nonstick pan, heat 1 teaspoon of Ghee and fry the broken cashews until golden brown. Remove and set them aside.

In the same pan, bring 1.5 cups of Sugar and 1 cup of Water together to boil.

Meanwhile, make a slurry of the corn flour and 1.5 cups of Water along with the food color, mix well without any lumps.

As the sugar is completely dissolved, keep stirring on medium heat until it begins to boil and get sticky. The sugar syrup need not get to 1-string consistency.

Pour over the corn flour slurry and mix well before there are any lumps.

On medium flame, continue cooking the mixture and slowly the corn flour begins to set. Notice the change of color at few places.

Continue cooking the mixture on medium flame, stirring constantly. It becomes transparent.

As the mixture begins to thicken, add cardamom powder and fried cashews. Mix well.

Keep stirring the mixture as it begins to thicken further.

Add ghee at this stage and keep stirring the halwa to incorporate the ghee and cook the halwa.

It thickens completely and doesn’t easily drop from the ladle, also leaving from the sides of the pan. At this stage, drop a small portion of mixture onto a plate. If it sets in next couple of minutes, the halwa is done.

Prepare a plate greased with some ghee.

Quickly pour over the halwa onto the plate and even out the top as much as possible. Let it set for about an hour at room temperature.

Gently cut the halwa using a knife and remove the pieces.

Serve warm or cold. Stays fresh in the fridge for upto 4 days in an airtight container.