Walnut halwa

Grind the walnuts with the milk to a coarse paste - you want a little texture, not a purée.

Cook the sugar with a quarter cup of water in a heavy pan until it dissolves completely.

Add the walnut paste and cook on a low flame, stirring continuously.

Add the ghee a tablespoon at a time, letting each addition absorb.

Stir in the crushed cardamom.

Keep stirring until the mixture thickens, darkens and leaves the sides of the pan.

Spread in a ghee-greased tray, cool, and cut into squares.