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Warm, fragrant, and indulgent, Habshi Halwa is a classic Indian halwa that melts in your mouth. This cherished family dessert is prepared during festivals, religious occasions, and winter celebrations.
Heat a heavy-bottomed pan over medium heat; pour in whole milk and bring it gently to a simmer, stirring occasionally.
Add khoa and wheat flour to the simmering milk, whisking continuously to avoid lumps and sticking; lower the heat to medium-low.
Once the mixture thickens, gradually add sugar and keep stirring to ensure it dissolves thoroughly without burning at the bottom.
Stir in ghee in intervals, allowing each addition to absorb before adding the next, while maintaining steady, gentle stirring on medium-low heat.
Add cardamom powder, saffron strands, and rose water; cook until the halwa thickens and leaves the sides of the pan, then fold in chopped cashew nuts and cook for 2 additional minutes before turning off the heat.
Transfer the mixture to a greased tray, smooth the surface, and allow it to cool and set before cutting into squares or serving warm.
