Mix all in one big sufuria (use only 1/2 cup ghee in the mixture) or karai and keep on flame, stiring till it thickens and clogs and leaves sides. Add blanched almonds, saffron and pistachios, keep adding little ghee at a time. Stiring it is the art of halwa you stop it will form clumps. NB: Waranga is tapioca starch but can use cornstarch it wont give same effect though.
