Heat clarified butter or oil in a large vessel over medium heat. Add cardamoms and cook until lightly browned, about 30 seconds. Add gram flour, stir well, and cook until the color changes to a light gold and it gives off a nice aroma, about 5 to 7 minutes. Remove from heat.

Whisk in the prepared egg mixture to the gram flour mixture, making sure everything is well incorporated. Bring the vessel back to a medium heat and continuously stir (this will prevent the eggs from scrambling) and cook until the halwa thickens and begins to leave the sides of the pan, about 5 to 7 minutes. The halwa may look curdled initially, but continue cooking it until it forms a cohesive mass. Remove from heat, cover, and set aside undisturbed for 10 minutes.

Garnish with nuts and serve warm or at room temperature.