Begin by dry roasting 1 cup of suji (semolina) in medium heat until golden and having a nutty aroma. Constantly stir and prevent burning.
In a separate pan, combine ¾ cup sugar, 2½ cups water, and a pinch of cardamom powder. Boil so that the sugar dissolves completely.
Add the hot syrup slowly into the roasted suji, stirring fast to prevent lumps. Continue stirring while it thickens to a soft halwa.
Stir in 3 tbsp of ghee for that deep finish and shiny appearance. Cook an additional couple of minutes until it releases from the pan sides.
Scoop the halwa into miniature bowls or cupcake liners. Press colorful Gems on top while still warm. Serve slightly cooled—fun, celebratory, and kid-friendly!