Grate the jaggery (gur) dissolve it in warm water and stir until it dissolves completely.
Heat ghee in a pan. Add the whole wheat flour (atta) and roast it on low heat until it turns golden brown and gives off a nutty aroma.
Gradually add the prepared jaggery syrup to the roasted atta, stirring continuously to avoid lumps.
Once the mixture thickens, add cardamom powder for flavour. Mix well. Then, add chopped nuts of your choice (cashews, almonds, etc.) and stir.
Cook for another two to three minutes until the halwa reaches a pudding-like consistency. Serve hot and enjoy.