Heat 1 cup oil in a wok and add 8 small cardamoms to fry.
When aroma starts to come, add 2 cups chopped walnut to sauté.
Then add 1 cup khoya, 2 cup sugar and ½ cup roasted semolina to cook for 5 to 10 minutes.
Grease a flat platter and spread Halwa on it
Garnish it with khoya, almond and pistachio to serve.