Simmer the milk along with cardamom in a saucepan over low heat.
Melt the clarified butter in a pan over medium heat, stir the gram flour into the melted clarified butter.
Cook until the colour turns golden and becomes fragrant.
Add the sugar and mix well.
Slowly pour the milk into the pan while stirring to avoid lumps.
Continue cooking and stirring for 10 - 15 minutes until the halva pulls away from the sides of the pan.
Spread the mixture into a tray and garnish with nuts.
Cut into diamond shape and serve warm.
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This is an amazing recipe!! Though I forgot my cardamom at my mom's house. So I added 1 tsp of pure, strong rosewater(in the milk mixture) and 1/3rd cup of dessicated coconut(which I mixed with the Besan before browning it). It turned out amazing and is definitely going to be kept in my recipe box. Though a few words of caution: 1) The halwa might cook very soon after you add the milk mixture. 2) It will be impossible to cut until completely cold and firmed up a bit.
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