Take a pan, add almonds, roast it until it is hot and remove from the pan. There is no need to remove the skin.
In the same pan add the pistachios, roast it until hot and remove from the pan.
Allow both the almonds and pistachios to cool down completely.
Before grinding add cardamom and then grind almonds, pistachios, cardamom to a powder. It should not be very fine but slightly coarse. Keep it aside.
Take a pan, add sugar, unsweetened khova, two tablespoons of water and mix well until they form a homogeneous mixture.
Once the sugar is dissolved, and mixed well with the khova, add the ground powder.
At this stage, keep it in medium flame. Once it starts to thicken, add a teaspoon of ghee and stir.
Stir continuously until it thickens and start leaving from the side. The halwa is ready.
We can serve this hot or cold. Both the ways it tastes good.