Soak the chickpeas in 2-3 cups of water overnight.
Pressure cook the chickpeas for 10-15 minutes or until soft and completely cooked.
Drain and allow it to cool. Remove the skin.
Now mash the chickpeas with a masher.
Heat a saucepan with water and jaggery. Boil until it gets dissolved. Switch off the flame. Strain the mixture. Set aside.
Heat ghee in a non-stick pan and add green cardamom.
Add mashed chickpeas and saute, stirring continuously, over low flame till it becomes golden brown.
Add jaggery mixture and thin coconut milk. Mix well and cook on low flame, stirring continuously till all the moisture has been absorbed. Taste and adjust sweetness if more is needed. Add a pinch of salt to enhance the sweetness.
Add thick coconut milk and continue cooking for five minutes till you get a halwa consistency,
Heat a pan with ghee and add cashew, almonds and dates. Roast them until golden colour.
Add dry fruits into the halwa, mix well and serve hot.