​Extract Grape Juice: Wash the fresh red grapes thoroughly. Transfer them into a blender and blend into a smooth puree without adding too much water. Strain the juice using a fine strainer to remove the skin and seeds completely. Keep the extracted grape juice aside.

​Prepare Cornflour Slurry: In a mixing bowl, take 5 tablespoons of cornflour, add a little water, and mix well without any lumps.

​Combine Ingredients: Pour the strained red grape juice into a heavy-bottomed pan or non-stick kadai. Add 1 ¾ cups of sugar and the prepared cornflour slurry to it. Mix everything thoroughly while the flame is still off to ensure no lumps are formed.

​Thicken the Mixture: Now, place the pan on medium heat and start stirring continuously. As it heats up, the mixture will begin to thicken and turn translucent.

​Add Ghee: Keep stirring on medium-low flame. Gradually add ghee spoon by spoon as the halwa absorbs it. Stir continuously to prevent sticking at the bottom.

​Achieve Glossy Texture: Cook until the mixture leaves the sides of the pan, becomes thick, glossy, and non-sticky.

​Add Nuts: Fry a handful of cashew nuts and almonds in a little ghee until golden brown and fold them into the prepared halwa.

​Set and Serve: Transfer the hot red grape halwa to a greased tray or bowl, let it set, slice, and serve!