Wash and soak the wheat overnight or for 8 hrs.After 8 hrs drain the water, grind smoothly with water .Now filter the ground wheat.Again grind the remaining; left in the strainer, again filter it.
Now keep the filtered wheat milk for about 2-3hrs undisturbed, so that thick milk settles down. After 2 -3 hrs you can notice the thick wheat milk settled; at the bottom of the vessel.Now drain the excess water.
Now take jaggery in a vessel, add a cup 1 cup of water, bring it to boil, no need of get one string consistency, simply make the syrup.
Now add the wheat milk to the jaggery syrup, put in medium flame, add ghee, add cardamom powder, stir continuously, when it gets thick, turn off the flame.
Take a plate smeared with ghee, put the halwa in to the plate, garnish with poppy seeds, grated coconut.let it cool, cut it in to pieces.