Take 2 tbsp of jaggery and add 1/4 cup of water to it or add water till immersing level. Boil until it melts completely and the mixture becomes slightly thick. Then strain the jaggery mixture to remove impurities. Keep aside.
Take 2 tbsp of raw banana porridge mix in a thick bottomed pan. Add 1.5 cups of water to it and mix everything slowly with a whisk. Make sure that there are no lumps formed.
Then add in strained jaggery mixture followed by 2 tbsp of ghee.
Then add in cardamom powder. Mix well. Cook everything in the low medium flame until it becomes thick. Whisk or stir it continuously while cooking otherwise it may stick to the vessel and form lumps.
Cook until the entire mix will leave the sides of the pan. Now add in the ghee toasted nuts/nuts powder and switch off the flame once done.
Transfer the halwa from the pan to a ghee greased plate. Spread the halwa to 3/4 inch thickness and smooth out the top. After the halwa cools down, cut into squares.