First, fry or slightly toast the dry fruits in 2 tsp ghee till golden In color.
In a thick bottom Kadai or wok, roast the flour in the remaining ghee or butter adding some more if necessary. Keep flame on medium and stir constantly.
Meanwhile, in a saucepan add the water and white sugar along with the cardamom powder and saffron, and mix till a sugar syrup is obtained.
Add the brown sugar to the golden brown turned chickpea flour and incorporate well.
Add the milk, sugar syrup being careful not to get any water on you, and mix well till ghee starts to seperate.
Finally add the fried nuts and dried nuts and mix well.
Add the khoya for more richer and denser halwa.
Garnish with more sliced posts.
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