Heat clarified butter in a wide, open-mouthed work. Add semolina and keeping the heat low, roast it for 10-15 minutes till its color changes from white to light brown.

Add chopped nuts and stir for 1 minute. Remember to keep low heat.

In another pan add 4 cups water and crushed cardamoms, boil it and add sugar, as the sugar melts turn off the stove.

Add this hot water to the roasted semolina, you can hear a splash and bubbling, just be careful.

Cook it till water absorbs in the semolina and ghee comes out from the edges.

Add desiccated coconut over the top. Serve hot with Chana and Poori.

Knead the wheat flour by adding salt and a teaspoon of oil.

Make small balls and keep aside.

Heat oil in a wok, make small-sized pooris on flat board with a rolling pin(size of pancake) and deep fry in oil.

Wash and soak black chickpea in 8 cups of water for 6 hours or overnight. Cook for 6 whistles with a teaspoon of salt and water. Remove from heat and set aside.

Heat oil in a wok, add asafetida, cumin seeds, and dried fenugreek leaves. Sauté for 1 minute. Keep low heat.

Add all spices and salt on the side of the wok and quickly mix them in oil, quickly switch off the heat.

Add boiled chickpeas along with remaining water, cook for 15 -20 minutes on low heat till all water evaporates and spices and salt mixed with chickpeas.

Remove from heat, serve hot with Poori, and halwa.