Rose Syrup Infused Semolina Pudding

1.Heat ghee or butter in a heavy-bottomed saucepan over medium heat.

2.Add semolina to the saucepan and roast, stirring continuously, until it turns light golden brown and fragrant, about 5-7 minutes. Be careful not to burn it.

3.In a separate bowl, combine water, rose sharbath syrup, sugar (if using), and a pinch of salt. Stir until sugar dissolves.

4.Slowly pour the liquid mixture into the roasted semolina, stirring constantly to prevent lumps. The mixture will thicken quickly.

5.Reduce heat to low, cover the saucepan, and let it cook for 5-7 minutes, or until the semolina has absorbed all the liquid and is soft and fluffy.

6.Stir in the cardamom powder, if using.

7.Remove from heat and let it rest for a couple of minutes.

8.Serve warm in individual bowls. Garnish with chopped nuts and dried rose petals, if desired.