Ingredients

• 6 oz. Anchor Unsalted Butter
• 1/4 tsp salt, rounded
• 2 1/2 cups ‘Nabisco’ cream of wheat
• 1 1/2 cups Demerara brown sugar, packed
• 1 1/2 cups water
• 2 cups full cream evaporated milk
• 1/2 can condensed milk (optional)
• 2 large cinnamon sticks
• 9 cloves
• 16 cardamom pods (remove seeds & reserve)
• 1 1/2 cups dried fruit (raisins, sultanas, prunes, dates, cherries)
• 1/4 cup chopped, toasted almonds or walnuts (optional)

Directions

1. Make syrup by bringing sugar, water and spices to a rolling boil, reduce heat to medium-low, then simmer for 15 minutes. Add milk, increase heat, and bring to a boil. Turn off heat and cover pan
2. On medium heat, melt Anchor Unsalted Butter in a large, heavy pan (I use non-stick, and I brown the butter), stir in salt, cream of wheat and cardamom seeds. Cook, turning from time to time, until mixture turns reddish-brown (15 mins)
3. On lowest heat, add fruit (and nuts) to pan and stir.
4. Slowly strain syrup into pan. Using a spatula, slowly push mixture toward the center of the pan, then turn mixture until firmer and drier in texture (under 5 mins)
5. Pat halwa firmly and evenly into a foil/parchment-lined pan (use a glass with a flat base)
6. Allow to cool, then cut into 40 squares
7. Refrigerate after 1 day