Heat 250ml water in a pan until boiling, then stir in the sugar.
Remove the seeds from the cardamom pods and put in a sealable container to use at a later date. Add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof bowl.
Heat the ghee in the same pan, then add the remaining cardamom husks and the chopped pistachios.
Fry for 1 min, then add the semolina. Toast for a few more minutes, stirring frequently to prevent burning.
Return the hot sugar syrup to the pan and stir continuously to avoid lumps until all the liquid has been absorbed.
The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with a cup of masala chai tea!
