Firstly to make syrup, heat a pan add 1 1/2 water, jaggery, sugar, ground ginger (ginger powder) and green cardamom powder and mix well. Cook till the mixture become thick.
Wash and peel ginger and grind or grate it.
Heat another pan add ghee, ginger and sauté till they change colour. Add pistachios and mix well.
After that add wheat flour and sauté till the flour is fragrant and completely cooked.
Now add dates puree in sugar syrup and mix well, cook 2 to 3 minute.
After that add ginger mixture and cook till mixture starts leaving sides.
Add chopped dry fruit and mix well and transfer the halwa into a serving bowl and serve it. Garnish with dry fruits.
You can store and use till 15 days but keep in cool and whenever you want to eat make it hot for good taste.
