To begin making the Akhrot Ka Halwa/Sheera Recipe, into a pan add the chopped walnuts and roast until fragrant and  slightly brown in colour. Once done turn off the heat and keep it aside.

Next in a saucepan bring the milk, saffron, cardamom and jaggery to a boil. Once it comes to a boil reduce the heat and keep it simmering while we roast the walnut powder.

Heat the ghee in a heavy bottomed pan, add the coarsely ground walnut powder. Roast the powdered walnuts on medium heat until you get a roasted aroma and the walnuts get a good brown colour. 

Once roasted, add the milk to the walnuts and while adding milk mixture, keep stirring the walnut halwa. You will notice that the halwa will start spitting and sputtering all over. Keep stirring continuously at this stage until all the milk has been absorbed and the Akhrot Ka Halwa leaves the sides of the pan. At this stage add the chopped walnuts, stir well to combine and turn off the heat.

The final halwa consistency should not be too thick. The Akhrot Ka Halwa tends to thicken and gets the right texture and consistency once it cools.

You can shape the Akhrot Ka Halwa by placing it in a square dish and cutting into shapes or serve it as it is.

Serve Akhrot Ka Sheera as a dessert after a party meal of Dal Tadka, Phulka and Kadai Paneer.