Heat ghee in a pan over medium heat. Once the ghee is hot, add rajgira flour to the pan and mix it well with the ghee using a ladle. Make sure there are no lumps.
Roast the flour until it turns golden brown in color and a nutty aroma starts to come (10-12 minutes).
Once the flour is golden brown in color, add warm milk to the pan and cook until all the milk is soaked by the flour (1-2 minutes).
Add sugar and cardamom powder and cook until halwa turns dark brown in color and the ghee starts to separate from the sides (3-4 minutes).
Garnish with mixed almonds and pistachios slivers and dried rose petals. Serve hot or at room temperature.
RAJGIRA HALWA IS READY TO RELISH!