½ cup tasty wheat
3 Tbsp Ghee
1 level tsp elachi seeds
1 Tbsp sultanas
¾ cup sugar or sweeten with condensed milk
¾ cup ghee
1 Small tin nestle cream
3 large eggs
½ cup freshly ground almonds

Braise cream of wheat and sultanas in ghee till soji is a delicate pink and the sultanas shiny and swollen.
Whisk eggs in milk and add elachi.
Lower heat and add egg/milk liquid. Stir continuously until mixture is thick like kheer.

Now add cream and sugar or condensed milk, which ever you preferred. Condensed milk gives a creamy texture but take care not to over sweeten.
Lastly add ground almonds. Stir briskly till smooth and of even texture.

Leave over low heat, with lid of pot closed. When Halwa is dry and resembles damp bread crumbs, garnish with slivered almonds and pistachios. Serve warm.