Take 1 cup wheat flour in a wide bowl.

Add ½  cup or the required amount of water and knead into chapati dough.

After kneading, add 3 cups of water and soak for 1 to 2 hours.

After 2 hours, squeeze to extract wheat milk.

Knead well and then pour into a strainer and strain the dough.

Drain the wheat milk and leave it for 1 hour.

The water separates at the top and wheat milk on the below. Then discard the floating water on top.

Now wheat milk is ready to prepare halwa.

Add1 tsp ghee to a pan.

When the ghee is hot, add 10 - 20 cashew nuts (chopped into small pieces).

Fry until golden brown and then set aside.

Add 1 ¼  cup of sugar to a bowl.

Add ¾  cup of water and bring to a boil.

When the sugar dissolves and the syrup is boiling, add wheat milk.

Put on medium heat and stir.

When slightly thickened, cook on low heat.

Now add a little ghee. 

Then dissolve a pinch of saffron colour in 2 tsp of water and add away.

Add the required amount of ghee again.

Once the added ghee is absorbed, add the roasted cashews.

Add ¼ tsp of cardamom powder. 

Stir until the ghee separates at the edges.

Delicious wheat halwa is ready to serve.