Instructions

Heat oil in a deep skillet .Add 6 cloves and 6 cardamom pods. Fry until the ingredients give off their aroma. Add 250 gm of semolina and fry on a medium heat until golden pink in colour.
Remove the semolina, in the same pan add some water, 1 1/2 cups sugar and a few drops of yellow food colour. Cook until the sugar caramelizes. Now add the semolina, Keep stirring until the semolina absorbs the water and the mixture pulls away from the sides of the pan. At this point, stirring will be difficult as the halwa will have become a soft mass. Turn off the heat. Garnish with chopped almonds and pistachios .Serve with hot puris.