In a saucepan, add 2 cups of water and add the Matar|peas. I used frozen peas.
Add little salt and baking soda to this.
Baking soda helps in retaining the vibrant color of the halwa. You can skip this too.
Let this boil for 5 minutes.
If using fresh peas, boil for 12 minutes.
Drain the water completely and run through cold water.
Grind this into a coarse paste. You can add 2-3 tbsp of water while grinding.
In a heavy bottomed pan add 1 tbsp ghee and add the ground matar paste.
Let this cook in medium flame for 5 minutes.
Stir in between.
I added powdered organic jaggery. If you feel the jaggery has impurities, boil the jaggery in ¼ cup of water and then filter this.
If adding sugar or powdered jaggery, add this now to the pan.
Mix well. Even if you add jaggery syrup, cook this for extra 2 minutes, then it will come to a right consistency.
Stir well and cook for 5 minutes after adding the jaggery.
Add in the mawa | khoya to this.
Mix well and cook for a minute.
Add the cardamom powder and almond slices.
Mix well and switch off the flame.
Delicious rich matar ka halwa is ready to serve.