Ashtami spread

Ashtami always meant sooji halwa, poori and kala channa, and this year too, I stuck to the tradition I set last year and made that for lunch. This, however, was a slightly different take on the regular sooji halwa, and I for one liked it much more.

1 cup sooji
1/3 cup besan
3 tbsp ghee
1/3 cup sugar
cardamon powder (to taste)
1 tbsp khus khus seeds
1 tbs melon seeds

Method:
Dry roast the sooji till it starts to turn brown.
Add the ghee, mix well, then add besan, and fry on a low flame for 2-3 minutes
Add the sugar, khus khus and melon seeds, mix well, and dry roast for a minute.
Add about 1/2 cup water, mix well, cover, and let it cook for 2-3 minutes.
Serve hot.