Bring the milk and water to a simmer in a saucepan over medium heat,stir the cardamom into the mixture. Set aside. Melt the ghee in a pan over medium heat, stir the chickpea flour into the melted ghee and cook
until fragrant, about 10 minutes.
Add the sugar and stir to mix well.
Slowly pour the milk mixture into the pan while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides
of the pan, 10 to 15 minutes.
Serve hot or spread the mixture into a tray and allow to cool. Cut into squares and serve.