Ashtami spread- Suji halwa

I have very vivid childhood memories of going from house to house for Ashtami Puja. Though a very a fussy eater, I would cheerfully eat the puri, halwa and kala channa, because tucked away somewhere on the plate would be a couple of shiny 1 rupee coins!
Though my mother in law used to do the Puja too, I never picked up the tradition, but this year, I decided to give it a try.
Suji halwa is easy to make, as is sukha channa, but it was the first time I was attempting puris, and was I scared!
When the puris puffed up, I puffed up with pride, and felt quite a Domestic Diva as I fed my family "garam garam puris".
Unfortunately, however, when I put the first spoonful of suji halwa in my mouth, I got a whiff of hing, and before long I was able to trace it to the fact that I had used the same wooden spoon with which I had earlier made hing-walla aloo. Nobody else saw it, so not cribbing too much!

1 Cup – Sooji (Semolina)

2 Tbsp- Ghee (Clarified Butter)
1 Cup- Sugar
4 Cups – Water
1/2 Cup- Almonds, Raisins and Cashewnuts

Method 
Heat the Ghee in a Kadhai and once it is heated add the Sooji to it. 
Now keep stirring continously till the sooji gets golden brown in colour. Take care not to burn the sooji. 
Now add the water to the kadhai and soon after add the sugar. 
Again keep stirring the mixture to avoid any lumps. 
Now add the dry fruits to the mixture and after 3-4 minutes, take it off.