Boil 1 cup water with 3 tablespoon jaggery until all the jaggery melts. Keep aside

Roast suji / semolina in 1 tablespoon ghee on low to medium flame till the aroma rises.

Add cocoa powder and mix well. Roast for another 1-2 minutes on low flame while continuously stirring.

Add hot jaggery syrup to the roasted suji chocolate mix. Be careful as hot steam may be released while doing so.

Keep stirring to get a lump free mixture. At first the mix will be liquid and of the consistency of porridge. You may turn off the flame if this is the consistency you need. Else, cook for 1-2 minutes more to make it more like halwa.

Turn off the flame. Flavor the halwa with cardamom powder. Serve warm.