In a deep, heavy based sauce pan, melt the ghee add the sooji and stir fry over medium/low heat, depending on how often you stir it.
At the same time in another pan dissolve the sugar in the water over low heat and keep on simmer, till required.
It is convenient to do this in a pan with a long handle because when you pour the sugar solution into the soojee mixture a lot of steam is created, which burns your hand.
When the sooji is a light brown and gets a glossy look and does not stick together much (which means it is fried enough) add the sugar solution and the cardamom and bring to a boil, then simmer till the liquid is absorbed. At this stage you can stir off and on, not continuous.
Serve hot, garnished with the almonds.
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Key Ingredients: semolina, sugar, Green cardamom, blanched almonds, clarified butter