In a heavy bottomed pan add ghee and let it melt over medium heat. When it melts add Semolina (Sooji/Suji) and mix.
Roast the semolina on low to medium heat, stirring occasionally until it turns light golden in color and gives off a faint aroma
While semolina is being roasted, in a separate pan bring mixture of milk, water, sugar and cardamom to a boil, stirring often
While the Semolina has been roasted, and you've achieved your desired color (not too dark) gradually add the milk-water mixture into the pan stirring constantly so that lumps are not formed and the mixture is absorbed
Keep stirring on low heat until the mixture is thick, semolina swells and the mixture pulls away from the walls of the pan
Turn off the heat, add the drops of Kewra water (essence) mix the mixture and partially cover the pan for about 10 minutes.
Let it cool to a warm temperature, serve warm garnished with sliced almonds and pistachios.