In a pot add water, sugar and food color and keep on high flame.

Let the water boil. Once the water starts to boil, lower the temperature to medium flame and let it simmer.

In the meantime, in another pot or a frying pan, add ghee and cardamom.

Wait for the ghee to be fully liquefied and let it heat up for another 2 mins at medium flame.

Reduce the flame to low and add the semolina in ghee. Stir the semolina till it absorbs all the ghee. Now saute for 5 mins or so making sure the semolina doesn't turn brown.

After 5 mins, add a ladle full of the hot sugar syrup in this semolina and mix it well. Add another ladle of sugar syrup as well.

Now turn of flame and transfer this semolina in the pot of sugar syrup. Mix well to avoid any clumps.

Cover the pot and let it simmer at medium flame for 5 mins.

Reduce the flame and cook for another 5 mins.

Stir around to see if the whole halwa seems to be binding together. If it does, turn off flame.

Sprinkle almond shavings or ground pistachio and serve warm.