For halwa

Heat ghee in a pan. Add semolina and keeping the heat low, roast it for 10-15 minutes till it's color changes from white to light brown

In another pan add 2cup water and crushed cardamom, boil it and add sugar, a 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.

Add dry fruits and desiccated coconut over the top. Serve hot with chana.

For poori

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

Make small balls and keep aside.

Heat oil in a pan make small size pooris on falt board with a rooling pin and deep fry in oil.

For chana

Wash and soak black chana in 8cups of water for 6hrs Or overnight. Cook for 6 whistels with a tsp of salt and water. Remove from heat and set aside.

Heat oil in a pan, add asafetida, cumin seeds,saute for 1 minutes keep low heat.

Add all spices and salt on the side of the pan and quickly mix them in oil.

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