In a large pan, heat the ghee over medium heat. Add the semolina and roast it until it turns golden brown and releases a fragrant aroma.

In a separate saucepan, combine the water and sugar. Bring it to a boil until the sugar dissolves completely.

Slowly pour the sugar syrup into the roasted semolina, stirring continuously to prevent lumps from forming. Add the saffron strands (if using) and cardamom powder. Mix well and cook until the halwa thickens and starts to leave the sides of the pan. Add the nuts and mix them in.

Remove the halwa from heat and set it aside.

In a mixing bowl, combine the wheat flour and salt for the puri. Gradually add water and knead it into a soft and smooth dough. Cover the dough and let it rest for about 15-20 minutes.

Divide the dough into small portions and roll them into small circles using a rolling pin. Heat oil in a deep frying pan over medium-high heat. Fry the puris one at a time until they puff up and turn golden brown on both sides. Remove them from the oil and place them on a paper towel to drain excess oil.

Serve the warm halwa with hot and crispy puris. You can also accompany it with chana masala, pickles, and yogurt.