In a bowl, take the semolina and roasted chickpea flour. Mix well. To it add the watermelon juice, salt, melted ghee, cardamom powder and sugar. Whisk to combine well. Keep aside for 10 minutes.
After 10 minutes, whisk again and adjust the consistency by adding more watermelon juice if required. The batter should be of pouring consistency.
Add eno fruit salt and give it a gentle stir. Pour into a greased steel container and steam for 15-20 minutes. Insert a toothpick to check for doneness. Set aside to cool.
Then demould on a plate and cut as desired. Enjoy it at room temperature with a drizzle of some watermelon juice and garnished with chopped pistachios and dry rose petals.
