In a heavy-bottomed pan, heat the ghee or unsalted butter over medium heat until melted. Add the semolina to the pan and roast it, stirring continuously, until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Be careful not to burn it.

Once the semolina is roasted, reduce the heat to low and carefully pour in the water while stirring continuously to avoid lumps.

Add the SIDR Honey to the pan and mix well until fully incorporated with the semolina mixture.

Stir in the shredded coconut, chopped nuts, ground cardamom. Continue to cook, stirring frequently, until the mixture thickens and starts to pull away from the sides of the pan, about 8-10 minutes.

Remove the pan from the heat and let the halva rest for a couple of minutes. Serve the halva warm, garnished with sliced almonds or shredded coconut for an extra crunch and visual appeal.