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1
*Note that the recipe generally calls for 8 tablespoons of ghee (clarified butter), so if you keep ghee on hand, go for it. I don't, so we used regular butter instead. And since I figured I'd end up eating a lot of the batch myself (as per usual), I opted for 5 tablespoons instead of 8, which makes for the yummy, more crumbly texture shown here.
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2
Crush cardamom pods with mortar and pestle to separate the pods from the seeds. Set aside.
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3
Add 2 cups water, plus sugar and cardamom pods (not seeds) to saucepan on medium-high heat. Let water come to a full boil, stirring occasionally to ensure sugar melts into the water. Then reduce heat to medium-low and let it continue to boil gently.
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4
In a large frying pan, dry roast suji on medium heat until light brown and fragrant, stirring constantly. This will take 2 to 4 minutes.
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5
Add butter, cardamom seeds and 1 tablespoon almonds to frying pan and cook for another 2 to 4 minutes until the butter is fully incorporated into the semolina, stirring constantly.
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6
Reduce saucepan heat to low and remove cardamom pods. Slowly add water-sugar mixture to frying pan little by little (since it will sizzle), stirring often. Continue to cook and stir for 2 to 4 minutes. It's done when the water is absorbed and the halwa mixture separates in a mass and leaves some butter visible at the sides of the pan.
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7
Let cool just a tad and scoop into dishes. Then crush pistachio with mortar and pestle and use it to garnish, along with remaining almond slivers.
