Zainab Khanam
Heat ¼ cup ghee, fry cashews and raisins on low heat until golden, then set aside.
In the same pan, roast wheat flour in the remaining ghee for 5-6 minutes until well toasted.
Add salt, water, and sugar, mixing gently.
Cook while stirring, gradually adding the remaining ghee in portions.
Continue cooking for 5-10 minutes until the halwa is non-sticky and separates from the pan.
Add cardamom powder and fried nuts, mix well, and serve.