Heat oil in a deep skillet.
Add cloves and cardamom pods.
Fry until the ingredients give off their aroma.
Add semolina and fry on a medium heat until turns to golden pink in colour.
Remove the semolina, in the same pan add some water, sugar and yellow food colour.
Cook until the sugar dissolve.
Now add the semolina, keep stirring until the semolina absorbs the water and the mixture leave the sides of the pan.
At this point, stirring will be difficult as the halwa will have become a soft mass.
Turn off the heat.
Garnish with chopped almonds and pistachios.
Serve with hot puris.