Melt ghee in a pan and roast sec on low flame till they are slightly darker in colour. Keep mixing very frequently for even colouring.
Add water and sultanas. Stir till most of the water is soaked up and sev looks cooked. Taste a piece of it in mouth..it must feel easily chewable. If it feels chewy or uncooked even after most of the water is soaked up, it means you need to add some more water. Add a little water at a time as overcooked or soggy sev will not taste nice.
When only a little moisture/water is left, add sugar. Sugar will melt and release moisture.
Add cardemom powder at this point and some chopped nuts. Stir and wait until the moisture from sugar is also soaked up and ghee starts to release a bit (surface of the pan will look a bit shiny). Transfer it in the serving bowl.
Sprinkle some chopped nuts and cardemom powder. Serve hot or cold. This version makes a bit dry biranj where each grain is moist, but almost separate from the other. If you like your biranj in pieces, just add a little more water to sev so it has that pulpy consistency that you can mould and cut.
