Atta Halwa

Ingredients

1 cup atta (whole wheat flour) 1/2 cup ghee 1 cup sugar 3 cups water 1/2 teaspoon cardamom (elaichi) powder 1/4 cup cashew nuts 1/4 cup raisins 1/2 teaspoon ground cardamom

Directions
1. Melt the ghee in a heavy-bottomed frying pan over medium heat; cook the cashews and sultanas in the melted ghee until the sultanas plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and sultanas from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes. 2. Meanwhile, bring the water and sugar to the boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.