Heat clarified butter in a wide, open mouthed work. Add semolina and keeping the heat low, roast it for 10-15 minutes till its colour changes from white to light brown.
Add chopped nuts and stir for 1 minute. Remember to keep low heat.
In another pan add 4 cups water and crushed cardamoms, boil it and add sugar, as the sugar melts turn off the stove.
Add this hot water to the roasted semolina, you can hear a splash and bubbling, just be careful.
Cook it till water absorbs in the semolina and ghee comes out from the edges.
Add desiccated coconut over the top. Serve hot with Chana and Poori.
Notes
You may use oil instead of ghee.
Make sure to stay a bit away while adding the water as it may splash.