Ingredients

• 1/2            cup corn starch
• 1                cup tapioca
• 2-1/2        cups water
• 2-1/2        cups sugar
• 2-1/2        cups butter
• 1/4            tsp crushed elechi seeds
• 1/4            tsp jiefer powder
• 1/4            tsp saffron
• 1/4            tsp orange colour
• 1                lb nuts, slivered almonds, pistachio, cashew

Instructions

1. Soak corn starch and tapioca overnight in 2-1/2 cups water in a large saucepan
2. In the morning grease a 9in sandwich pan or a jello mould or small moulds.
3. Sprinkle the bottom of the dish with 1/5 of the nuts.
4. Add the sugar and melted butter and the rest of the ingredients in the saucepan with the starch, except the nuts.
5. Mix well and cook on med to high heat, stirring frequently.  The mixture will start to thicken and the butter will start to separate. Add  3/4 of the nuts, mix well and cook on medium heat, stirring continuously till the mixture thickens up and leaves the side of the pan.
6. You can remove the extra butter, pour the cooked mixture into the prepared containers and let it cool completely.
7. Turn the halwa on the serving dish and serve.
8. This halwa tastes good a little warm.  Warm it in a microwave.

Oven Method.

1. Pre heat the oven to 350 degrees.
2. When the halwa starts to thicken, put the saucepan in the oven, stir it every 10 min.  It will take about 45 minutes to cook.