To prepare the Chikoo Halwa, first peel the chikoo. Remove the stone from the center of the fruits and cut the pulp into small pieces.

In a mixer (buy it here) grind the chikoo pieces into smooth paste. Transfer to a bowl and set aside.

In a heavy bottomed skillet heat a tablespoon of ghee over medium heat. Add the crumbled mawa in the ghee and roast till it turns light pink in colour, stirring at regular intervals so that mawa does not stick to the bottom of the skillet. Once roasted transfer to a bowl and set aside.

Now take it out in a bowl.

Pour remaining 1 table spoon ghee into the same skillet and heat it well. Add the Chickoo paste and roast over medium heat until it gets thick in consistency and come together leaving the sides of the pan.

Add sugar and crushed cardamom into this paste and cook till the sugar completely dissolves into the paste. Cook for 5 - 6 minutes more over medium heat, stirring continuously.

Now add the roasted mawa in the chikoo paste and stir to combine. Keep on stirring the halwa and make sure that the halwa should not stick at the bottom of the pan. The halwa should come together and no lumps of mawa should remain in the halwa. Turn off the heat.

Garnish Chikoo Halwa with almond and pistachio slivers.

Serve Chikoo Halwa warm with a hot cup of tea for the evening teatime snack or for the dessert after an elaborate Indian main course meal.