4/5 grams china grass
1 ltr milk
250 grams sugar
quarter tspn coarsely ground cardamom seeds
few strands of saffron
2oz chopped blanched almonds
1 cup water
1 melt china grass with one cup water in a small saucepan on low heat, until transparent. Remove from heat
2 boil milk and sugar together in a separate saucepan
3 add china grass to boil milk/sugar pan and cook for further 5 mins over low heat.
4 add cardamom powder, chopped almonds and saffron
5 pour the mixture into a dish and let it cool down.
6 place the dish into the fridge and chill.
7 cut the halwa into cubes or diamond shape when set