firstly, in a pan dry roast 1 cup walnut on low flame.
roast until the nuts turn crunchy and change colour slightly.
cool completely, and transfer to a mixi blending to a coarse powder.
now in a large kadai heat ¼ cup ghee and add walnut powder.
saute on low flame until the ghee is completely absorbed.
now add ¾ cup milk, ½ cup sugar and few thread saffron.
mix continuously until everything is well combined.
continue to mix till it turns silky smooth texture.
after 15 minutes, the mixture will thicken.
and the mixture will start to separate the pan oozing out the ghee.
now add ¼ tsp cardamom powder and mix well.
cook until the mixture will start to hold the shape and turns frothy.
transfer the mixture to a box lined with butter paper.
level it up and then top with chopped walnuts.
press gently and rest for 30 minutes or until the halwa is set.
cut into pieces of the desired shape.
finally, enjoy walnut halwa for a week when stored in an airtight container.