Heat water along with the jaggery till the jaggery melts and dissolves. Do not boil the water since we just need the jaggery to melt. Set aside.

In a non-stick pan, heat 2 tbsp ghee. Roast the wholewheat flour till it turns golden brown and released a nice aroma, approximately 6-7 minutes. Make sure not to burn the flour, keep stirring continuously.

Once roasted, add the jaggery water and stir vigorously till well incorporated. Ensure that there are no lumps.

Cook for another couple of minutes on low flame and switch off.

In a small fry pan, add the remaining ghee. Fry the cashews briefly and pour over the halwa. Enjoy!!!