Stir and mix well. Also add the banaspati and cardamoms.

Now place the pan on low heat and stir lightly. When the mixture begins to granulate, stir hard.

Soon the mixture will begin to change in color, it will darken a little and the banaspati will separate. Now lower the heat and stir for at least 20 minutes.

Meanwhile grease a medium sized square or rectangular shallow dish or a tray. Spread the mixture on it and level it with the back of a flat spoon.

Sprinkle slivered almonds and pistachio nuts on it and leave to cool. Now cut into small rectangular or square shapes.

Store in a cool dry place (less)

In other pan, stir sugar with water and add food color. Bring to a boil and add this syrup to semolina.

Stir well,cover and cook on low heat till the water dries. Add kewra essence in the end.

Sprinkle almonds and pistachios and serve hot. Method for Chanay ka salan: In a pot, slightly heat cooking Oil for 2-3 minute and saute ginger garlic paste.

Add cumin and remaining dry spices. Mix well.

Sprinkle a little water and stir the spices for a few minute. Add onion and tomatoes and stir untli tomatoes are tender.

Add chickpeas,stir once and add 2 cups of lukewarm water, suagr and tamarind. Simmer on low heat for 5-7 minutes.

Mix salt and black pepper in the end and remove from stove. Method for Aalo bhaji: Boil 1 1/2 cups of water and add red chillies and nigella seeds.

Add potatoes and cook until gravy thickens. In a frying pan, slightly heat cooking Oil for 2-3 minutes and add mustard, fenugreek, garlic and oregano.

When they pop,pour the tarka on the potatoes and cook for 4-5 minutes. Add salt,sugar and tamarind.

Mix well and remove from stove. Method for Puris: Sift flour and salt,yogurt and 4 tbsp banaspati ghee.

Knead into a soft dough with some water. Wrap the dough in a damp muslin cloth and keep in a warm palce for 2-3 hours.

Make 10-12 portions of the dough and roll out the puris. In a deep frying pan, heat banaspati ghee and fry the puris till golden.

Serve hot puris with halwa, chanay ka salan and Aalo bhaji. Tip: Use sour yogurt for quick fermentation of puris (less)