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Semolina/soji          1 cup

Softening/ghee        ½ cup

Sugar                          ¾ cup

Water                          1 ½ cup

Cardamom/elaichi    3-4

Kewera essence         2 drops

Saute cardamom in softening.

Add semolina, cook till color changes and aroma occurs.

Keep stirring the semolina on medium flame.

Now add sugar and water, keep stirring till semolina gets dry.

Add kewera essence stir for few more minutes.

Remove and garnish the halwa with dry fruits.

Tip: keep stirring the halwa continuously.