Heat a saucepan and dry roast the rice for few minutes until it becomes crisp and pops. Then remove it from the saucepan.

Heat ghee or oil in the same pan and add shallots. When the colour of shallots turn light brown, add coconut pieces and fry until nice brown in colour. Keep this aside.

Take a bowl and add arrowroot powder and water and mix everything, so that no lumps remain. You get a uniform and runny batter. Pour it into the fried coconut and shallots mixture. Cook watery arrowroot batter for 5 minutes with continuous stirring in between. Once it starts forming a jelly like consistency and becomes thick, cook in low flame. It takes approximately 5-10 minutes to thicken.

When the mixture starts getting more thicker and leaves the sides of pan, stir it continuously for another 1-2 minutes, add required sugar, grated coconut, a pinch of cardamom powder and remove it from the flame.

Finally add the roasted rice and mix well.

Pour the delicious halwa into serving bowls and serve immediately. It tastes better when served immediately.