Heat ghee in a non-stick kadai. Add sooji to the melted ghee and sauté on low heat till little brown and turns aromatic.
On the other hand make a syrup of water and sugar. Let it cook for 5-7 minutes on low flame even if sugar has dissolved.
Add cardamom to it.
When the sooji changes the color gets roasted add almonds and sauté. This will make them crispy.
Stir for a minute and then add sugar syrup carefully and keep stirring it to avoid lumps.
Keep stirring till the water is completely absorbed and halwa leaves ghee on the sides.
Take it out in a bowl and serve it hot with Poories or parantha.
