Heat a non-stick tawa. Butter each bread slice on both sides and keep on the hot tawa. Toast these slices, turning sides, till they are evenly golden on both sides. Arrange them in a glass baking dish.
Take sugar in a bowl,
add 1½ cups water and mix till the sugar dissolves. Transfer into a non-stick pan and boil ill it reaches a one string consistency. Take the pan off the heat and let it cool down.
Pour milk into another
non-stick pan and heat till it comes to a boil. Reduce heat and continue to boil the milk till it reduces a bit.
Heat ghee in yet
another non-stick pan. Keep the cashewnuts on the worktop and crush them with a rolling pin. Add the cashewnuts to the pan and saute till they turn a light brown.
Pour the sugar syrup
over the bread slices in the glass dish carefully so that it covers all the bread slices.
Pour the reduced milk
taking care that the bread slices are not totally covered with the milk for the halwa should be a bit dry.
Sprinkle the toasted
casehwnuts over. Sprinkle the raisins and follow it with cardamom powder.