Recipe Cook Time
Place the petha, water and, cardamoms in a saucepan.
Cover and cook until tender.
Drain and mash the petha.
In a large pan, heat 4 Tbsp of oil until hot.
Add the petha, stir it continuously.
Allow the puree to reduce and thicken and darken, for about 10 minutes.
Stir in the sugar.
Continue cooking until the halwa reduces into a deep amber & glossy mixture.
Spoon into a serving dish & serve hot, decorated with raisins, and almonds.