Chop the dates into small pieces roughly. The purpose to chop the dates is to make the grinding easier and smoother. Your mixer blades will not get spoiled.
Boil the milk and keep the dates soaked in the hot milk till the dates become soft. Allow it to cool.
Drain and grind the dates, sugar, elachi(cardamom) with little milk which we have used for soaking in a mixer till it becomes a fine paste. There should not be any lumps.
Pour in milk little by little as and when required. Keep the remaining milk aside. (I had to use all the milk while grinding.)
Heat a kadai (heavy bottom pan, preferably non stick). Add the entire ground mixture with the remaining milk in the kadai. Stir it continuously.
Add ghee once the mixture starts thickening. Stir continuously again.
At one stage, the mixture will start darkening and leaving the sides of the pan. Soon, the mixture will become of halwa consistency.
Fry 10 broken cashews in a tbsp of ghee till they become golden brown color. Spread the cashews over the halwa.
Serve it hot for best taste.