Grease a square or rectangular pan with ghee from all sides

Mix cornflour in 1cup water and add food colour and elaichi powder.

In a wok pour 1_1/2 cup water to boil with elaichi (cardamom) and sugar and lemon juice,cook till sugar dissolves and one thread consistency comes (1 tar ki)

Remove elaichi from sheera. Add cornflour mixture in it and cook on low flame till starts thickening. Add ghee gradually.keep stirring, shine will come after adding ghee and it will start leaving sides of pan. It will become transparent and jelly like.

Keep flame high now, add remaining ghee and keep stirring, this is important step bhun lein achi tarha jab sides chor de aur simat jae to add some nuts.

Pour this on greased pan, sprinkle more nuts and press them. It will be sticky.

Cool this halwa for 2_3 hrs or until firm and set. Now put a plate on top and upside down halwa and cut in pieces and arrange on a plate from top side with nuts. Delicious Karachi halwa is ready it's stretchable and jelly like.

Notes :more ghee can be added but gradually if you want more glossy. Stirring is important.
Flame should be low than high in end.