Roughly chop the walnuts and reserve a small amount for garnishing.
Heat the desi ghee in a heavy-bottomed pan over low heat.
Add the cardamom powder and warm it for approximately 30 seconds.
Add the milk powder and cook over low heat for about 5 minutes, stirring continuously, until lightly golden.
Reduce the heat to its lowest setting.
Gradually add the beaten eggs while stirring continuously.
Cook for 5–8 minutes, stirring constantly, until the mixture becomes golden brown and grainy.
Add the condensed milk and mix thoroughly.
Continue cooking for 3–5 minutes or until the halwa thickens and begins leaving the sides of the pan.
Stir in the chopped walnuts and cook for another 1–2 minutes.
Remove from the heat and transfer to a serving dish.
Garnish with chopped walnuts or walnut halves and serve warm.
