Mix 1/2 cup of corn flour, 1.5 cups of water and 2 pinches food color without any lumps. Chop the nuts into small pieces. Keep a plate ready greased with few drops of ghee.

Mix 1.5 cups of sugar with 1 cup of water. Heat it and melt the sugar. Boil well. No need to check any consistency. When the sugar syrup starts to roll boil,add the diluted corn flour mixture.

Keep the flame low and mix it well. Halwa with start to thicken here & there. Keep stirring to avoid lumps. As soon as it starts to thicken & changes dark in color, add 1/2 tbsp of ghee at regular intervals, say 2-3 minutes. Halwa will absorb the ghee and becomes thick. After adding 2 tbsp of ghee, Halwa will become transparent, glossy & thick. When it starts to leave the sides of kadai, add the finely chopped nuts, cardamom powder. ( Cook this halwa only in low flame else corn flour may not cook well and leaves a raw smell)

Mix well till all the nuts and cardamom powder incorporates well with the halwa. Add 1 tbsp of ghee and mix well. At one stage, halwa will start to leave traces of ghee in the sides of kadai. No problem even if the halwa is sticky. Switch off the flame immediately and transfer it to a greased plate. Level the surface with a greased ladle. When the halwa turns warm, it will become non sticky. Over cooking makes the halwa chewy. So take care. Undercooking makes the halwa smells raw and sticks to the tongue.

If you want to serve hot halwa, scoop it in a bowl. If not, let the halwa cool down for 2 hours. Then cut into pieces with a sharp knife. DO NOT refrigerate this halwa because refrigeration turns it harder. So use it within a day. Enjoy !