ACK 10.12: Badam aur pista ka halava

Begin by mixing together all the ingredients in a saucepan over medium heat. Adjust the heat to maintain the mixture at a rolling boil for 15 minutes, stirring occasionally at first, then more frequently as it thickens. You may need to lower the heat as the liquid diminishes.

When the mixture begins to form a single mass and pull away from the bottom of the pot, transfer it onto a buttered plate to cool. (This halava, when hot, can also be spread on cakes as a topping). Dampen your fingers and pat the halava into a square cake 1 inch (2.5 cm) thick. When it has hardened, cut into pieces and top each piece with half of a fried cashew nut.

Use a thin spatula to lift the cut pieces from the plate and rearrange them on another plate before serving.