Using a mortar and pestle, grind the cardamom seeds to a fine powder and set aside. Chop almonds and pistachios, and set aside.

Heat ghee in a heavy-bottomed pan or kadai over medium heat.

Add the sooji (semolina) to the hot ghee and roast it continuously on low to medium flame until it turns golden brown. This step is crucial to get a nice aroma and flavor in the halwa. Keep stirring to avoid burning.

In a separate pan, heat water and jaggery (gud) together. Stir continuously until the jaggery dissolves completely. Strain the jaggery water to remove impurities.

Stir in chopped almonds and pistachios to the roasted sooji, reserving some for garnishing. Roast the nuts for couple of minutes.

Slowly add the jaggery water to the roasted sooji while continuously stirring to avoid lumps. Be careful as the mixture may splutter.

Keep stirring the mixture until it thickens and the sooji absorbs the jaggery water.

Continue cooking until the halwa reaches the desired consistency. It should leave the sides of the pan and come together as a mass.

Once the halwa is ready, turn off the heat and let it sit for a couple of minutes.

Garnish with the reserved nuts.

Serve warm Gud Sooji ka Halwa and enjoy the rich, nutty, and aromatic flavors!