Measure besan flour, sugar, water. Keep aside. In a pan, add besan flour and saute in low flame until nice aroma comes. Switch off the flame once done. In a saucepan, take jaggery and add ½ cup of water. Hear it until the jaggery completely melts. Strain the jaggery water using a filter to remove the impurities, if any. Set aside.

Heat ghee in a pan and add roasted besan flour to it. Mix it well. Take care not to form any lumps.

Start Cook on low flame for 5 minutes until the mixture starts to thicken a bit. Now add jaggery water along with cardamom powder. Mix well; now, the mixture begins to increase in volume. Stir it continuously while cooking; otherwise, it may stick to the vessel.

When the halwa is slightly thick, and the raw smell of besan flour is completely gone, add the remaining ½ cup of water. Give a boil for 2-3 minutes until a porridge-like consistency is reached.