Heat ghee in a karahi. Add semolina and roast on slow flame for 10 minutes or till aroma comes up. It will turn golden. Keep stirring continuously.
Heat water in a separate pan. When boiling point comes slow the flame and add sugar and green cardamoms and keep stirring till sugar dissolves completely. Switch off the flame and keep aside this water.
Transfer sugary water in karahi slowly and keep stirring simultaneously. Do this step carefully and avoid formation of lumps.
Chop dry fruits and mix in karahi. Keep some dry fruits for garnishing.
Keep stirring till all water is absorbed and it becomes thick. Switch off the flame.
Serve hot garnished with chopped dry fruits.
