Mutton Halwa (Traditional Mughlai Dessert)

Wash the mince 3-4 times, preferably under running water. Boil 4 times with a pinch of salt and few cardamoms. When cool, discard the cardamoms and blend along with 1/4 cup milk into a smooth paste.

Heat 3 tbsp. ghee in a non-stick pan stir fry the mince paste along with 3-4 cardamoms on a low flame till light brown. Add the remaining milk and saffron. Keep simmering for 2-3 minutes.

Now add the sugar and cardamom powder and continue to simmer, by stirring continuously. Add the cashew nut powder and khoya.

Mix everything well and stir fry till it turns thick and starts to leave the sides of the pan. Add the remaining ghee and give it a stir.