Procedure:

1. Measure and take the samba wheat. Add water to it until it is at an immersion level. Speak it overnight or leave it for around 8 hours.
2. Drain the water and add 1.2 cup water and transfer it to a mixer jar
3. Grind it to a smooth paste and then transfer it to a strainer
4. Filter it, keep mixing, and pressing it with a spoon to extract all the milk
5. Grind the mixture again with ¼ cup water to strain milk again
6. Transfer the milk into a bowl and keep it aside for over 15 minutes. Prepare a heavy bottomed pan for the next step
7. Drain a little of the water and set it aside
8. Heat a tbsp of ghee in the pan
9. Add the extracted milk and keep stirring it to avoid lumps. Stir it until it reaches porridge consistency
10. Add sugar to the mixture and keep mixing until it turns gooey.
11. Take another small kadai and heat a tbsp of sugar, heat in a low flame. Take note it turns brown in color at first and further caramelizes
12. Keep stirring until it turns reddish golden brown color
13. Now add the caramelized sugar to the mixture and stir. This would form small crystals
14. Add a tbsp of ghee at regular intervals. Ensure the mixture is kept on a low flame
15. Stop adding ghee once you notice the mixture rolls and start letting out ghee from the side. The mixture would wiggle just like a jelly without sticking to the pan
16. Now, add the fried cashews and mix well. The halwa would now be dark and glossy in texture
17. Set it aside to cool for a minute or two
18. Enjoy delicious wheat milk halwa hot