Heat ghee, add cashewnut powder and crushed walnut and cook until light brown. Then add chopped anjeer. Once all three nuts are incorporated, add the grated mawa and cook for 10 minutes.
Add sugar syrup gradually to the nuts mixture. Finish with cardamom powder. Garnish with pista and almond slivers.
Take care that the prawns don’t overcook and become rubbery; test by slitting one open to see if the meat is opaque. Brush with butter and serve with the salad.
