First wash and soak the wheat berries over night or for 8 hrs.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-1.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-2.jpg" alt="halwa" width="48%" />

Add the wheat berries into a mixie along with sufficient water and grind until fine. Use a mesh strainer to extract the wheat milk. Transfer the milk to a clean bowl. Now, take the left over pulp in the mixie, add more water and similarly extract the thin wheat milk. Repeat the process 1 more time.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-3.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-4.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-5.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-6.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-7.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-8.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-9.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-10.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-11.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-12.jpg" alt="halwa" width="48%" />

Let the extracted wheat milk sit undisturbed and ferment for a minimum of 6 hrs. You will find that the thick milk settles at the bottom and a thin watery liquid floats on top. Carefully tilt the vessel and discard the thin watery liquid from the top. I got about ¾ cup of thick wheat milk. Add ⅓ cup of water to the collected thick wheat milk, mix and keep aside.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-13.jpg" alt="halwa" width="48%"/>&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-14.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-15.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-16.jpg" alt="halwa" width="48%" />

Now heat a small pan with 1 Tbsp of ghee, add the cashews and saute until golden brown. Remove the cashews alone and keep aside.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-17.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-18.jpg" alt="halwa" width="48%" />

Now in the same pan, to the leftover ghee, add ½ cup of sugar and saute in low-medium flame. At the same time, side by, heat a large pan with 1 cup of sugar and ½ cup of water, mix nicely until the sugar dissolves and bring the sugar syrup to a boil.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-19.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-20.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-23.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-24.jpg" alt="halwa" width="48%" />

By now the sugar in the small pan will start to melt. Do stir nicely to get the sugar dissolved completely.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-21.jpg" alt="halwa" width="48%" />

Coming back to the large pan, the sugar syrup by now will attain one string consistency. Turn the flame to low-medium. The one string consistency is really important to get the perfect melt in your mouth halwa. Once the sugar syrup attains the consistency, add the wheat milk and stir continuously to avoid lumps formation. Within few minutes the mixture will slightly thicken up and will become transparent.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-25.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-26.jpg" alt="halwa" width="48%" />

By now the sugar in the small pan will attain the golden brown color of caramelization. This is the perfect stage to add it to the halwa.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-22.jpg" alt="halwa" width="48%" />

Add the hot caramelized sugar from the small pan carefully into the large pan and keep stirring continuously.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-27.jpg" alt="halwa" width="48%"/>

You will now start seeing the super authentic golden brown color for the halwa. At this stage, start adding the remaining ghee little by little at regular intervals until the halwa stops absorbing any further ghee, and starts to move freely without sticking to the pan and will turn slightly pale in color.
br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-28.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-29.jpg" alt="halwa" width="48%" />

Now add in the fried cashews, cardamom powder and mix well. Keep stirring for a few more minutes, turn off the flame and transfer to serving bowl.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-30.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/goh-31.jpg" alt="halwa" width="48%" />

It will be tempting to have it immediately. But the halwa will be extremely hot and you may burn your tongue. So let it cool down to room temperature and Enjoy the authentic Tirunelveli halwa.