Heat ghee. Add cardamoms and semolina and braise well approximately for 10 minutes on medium heat slow heat.

In a separate pot boil the sugar with essence, color and sugar. Turn the flame down after one boil.

Pour the semolina in this sugary water and cover the lid. Let it simmer for 5 minutes. Off the stove now and give it some rest so that it settles down.

Mix all the above mentioned ingredients and kneed it with normal fresh water and form a dough. When the dough is formed put 1 tsp oil over it and spread it evenly on the dough now cover it with a piece of cloth or put it in an air tight pot and keep it aside for one hour.

After an hour take out the dough and make even small balls of it. spread some oil on the counter and roll thin pories over this oily surface. Deep fry them in hot oil for hardly a minute. Serve hot

Heat oil and add all the dry ingredients red chilly flakes , onions , crushed coriander and cumin , kalonji seeds, curry leaves and braise for a minute.

Now add chick peas , tamarind paste, green chillies and chopped coriander leaves. Stir them properly. Make a paste of white flour with water and add this paste in the gravy as well.

Boil for 5 minutes and then remove from heat.

Serve with hot pories and halwa.