Reserve the cashew halves for later and mix together the rest of the nuts and seeds
Prepare the cornstarch slurry by just mixing the cornstarch with water
Heat the sugar with the water to make a syrup
Add the lime juice to prevent sugar crystals from forming later
Stir the cornstarch slurry again and add it to the sugar syrup
Drop the heat and add a pinch of saffron
Keep stirring constantly for 45 - 60 mins
Once the mixture starts to get translucent, add the ghee one tablespoon at a time, allowing it to get fully absorbed
At about the halfway mark, add the food colouring and mix it well
Add half of the nuts and seeds, reserving the rest to decorate the top of the Halwa with the cashew halves
When sticky and ready pour into a greased cake pan or mold and quickly top with the rest of the nuts ad seeds and press in the cashew halves
Allow this to cool and when warm, run a knife on all four edges and flip over to release
Cut into desired pieces and serve or leave to air dry for a few days to get more rubbery
