Roast Makhanas nicely on slow flame till they turn crispy. This might take couple of mins.

Add them in a mixer and make a powder and keep aside.

Now dry roast the almonds , cool them and add in the mixer to make a fine powder too.

At this point again add the Makhanas along with the almond powder, jaggery and cardamom powder in the mixer and pulse it once so its all mixed together.

You can store this powder in an air tight container and use it whenever needed.

To make halwa in a wok heat little ghee and saute 1 cup powder on slow flame for a min and then add 1/4 cup water and let it bubble till its soaked well.

You can cook it till you get the Halwa consistency you want and serve it hot with a garnish of raisins. As it cools down it dries up too.