Heat ghee in a heavy based pan. Add semolina and roast till it turns golden brown on low flame. Continue stirring for around 10-15 minutes as the semolina gets a nice light brown shade and a rich aroma.
In a separate pan, add sugar to water and let it boil. Keep stirring occasionally till the sugar dissolve completely. Add cardamom powder also to it. When the sugar is completely dissolved, turn off the heat.
Once the sooji is cooked add sugar syrup to it. Be careful as the mixture will sputter when you pour the syrup, use a long handle pan for sugar syrup.
Continue stirring to avoid lumps. Mix till the syrup is completely absorbed by sooji and you get a smooth nice consistency.
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