To make the halwa, heat ghee in a pan. Roast the semolina, then add the chickpea flour and roast together. Add 4 cups water and 1 cup sugar. Chop some of the nuts and add them in. Mix well.

Mix the sugar and water, and cook on high heat. When the ghee starts to separate from the halwa, garnish with the remaining chopped nuts. The halwa is ready.

To make the kala chana, add the chickpeas, water, and salt to a pressure cooker and cook until done. In a separate pan, heat ghee and add cumin seeds until they splutter. Add salt, garam masala, coriander powder, amchur powder, red chili powder, Kashmiri red chili powder, and the cooked black chickpeas. Cook for 5 minutes, then turn off the heat. The kala chana is ready.

To make the puri, take 4 cups whole wheat flour (about 500 grams), add 2 tablespoons oil or ghee, and salt to taste. Knead into a slightly stiff dough. Rub a little oil on the dough, cover, and let it rest for 20 minutes. Heat oil in a pan. Divide the dough into small balls, roll them out, and fry the puris in hot oil until golden and soft. Your Ashtami Bhog Thali is ready.