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This recipe is a very traditional recipe of Tamilnadu,especially a must for Deepavali in our family and many of our friends will be eagerly waiting to taste it.Of course making of this Halwa is exclusively my MIL's and I help her doing all the prelims.We still grind using the grinding stone for this recipe

Ingredients
Badam-100gms
Cashewnuts-400gms
Sugar-1 1/4kgs
Ghee-1kg
Saffron-afew strands
Lemon yellow colour-a pinch

Method
Soak the badam and cashews separately for 1 hour
Grind them separately with very little water till coarse
Take a thick bottomed vessel,add sugar to the ground paste and cook on fire,stirring contiously till the required thick consistency is got
To check the consistency drop a little of the mixture into a small bowl of water.This mixture should roll out like a ball on taking it out or rubbing it in between our fingers
Remove from fire.Add ghee little by little and keep stirring
Finally add the colour and few strands of saffron slightly dissolved in 1/4 tsp of milk