1 cup almonds

1/4 cup cashews (optional)

About 2 cups sugar

1 cup ghee, or clarified butter (see directions below)

10-12 roasted cashews for decoration

Soak the almonds in hot water for about an hour. Remove the skin. Grind the almonds and cashews (if using) in a blender into a smooth paste. Transfer into a measuring cup and measure the amount of paste yielded.

Dissolve double the amount of sugar as almond paste in 2 cups of water in a saucepan and bring to a boil. Lower the heat and simmer to form a light syrup (test by seeing if the syrup forms a thin string between forefinger and thumb).

Add the almond paste, keeping the heat low and stirring continuously for 1-2 minutes. Now add the ghee. When the whole mixture starts to bubble up into a viscous mixture, turn off the heat. Pour into a shallow baking pan and, when slightly cooler (and before the mixture sets), cut into diamond-shaped pieces with a knife. Place a cashew on each piece as decoration before the mixture sets. The halwa should set in about an hour. Once it is set, use a knife to pry and separate the halwa into diamond-shaped pieces.

Makes 10 to 12.

To make ghee: Melt 2 sticks of butter over high heat in a heavy saucepan. When the butter has melted completely, reduce the heat to medium and stir constantly (at this time the butter will be bubbling). Keep stirring until the bubbles subside. Turn off heat and remove immediately to a cooler spot. Allow to cool slightly.