The inspiration for this whole wheat halwa is the Sikh classic ‘karha prashad’. This low fat dish contains cardamom, raisins, and nuts. My kids love it on a cold day as an after school snack. Also served at ashtmi, towards the end of navaratri.
Melt ghee in a heavy bottomed frying pan or kadhai. Fry the cashew nuts and raisins. Take them out with a slotted spoon and keep aside for later. Now add the flour to the pan and roast till brown and nutty, about 10 minutes.
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.
Boil the sugar and water in a saucepan to make a clear syrup. Add the cardamom powder.
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.
Pour sugar syrup into roasted flour slowly, stirring as you pour to avoid lumps. Cook the halwa for 3-4 minutes. You know you are done when the halwa pulls away from the sides of the pan.
Transfer the halwa into a rimmed plate or serving dish. Spread into an even layer. Garnish with nuts and raisins. Serve hot or at room temperature.