Buckwheat and Almond Halwa

Heat half of the ghee in a wok over medium heat. Add buckwheat flour. Roast flour for a few minutes. The buckwheat flour will look golden and be aromatic when it is roasted well.

Add ground almonds and mix well. Continue roasting over medium heat for a couple of minutes.

Add sugar and mix well. Reduce heat to low and add warm water. Stir and add remaining ghee. Mix well. Continue cooking, stirring constantly, until sugar is completely blended and consistency is as desired.

Add cardamom and mix well. Turn off heat.

Transfer halwa into a serving dish and garnish with a few slivered almonds. Serve.

Note: If using whole cardamom pods, remove outer green shell of the cardamoms and grind in a mortar.