Heat the ghee in a non-stick kadhai, add the broken wheat, mix well and cook on a slow flame for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously.

Add 2 cups of warm water, mix well and cook on a high flame till the water starts boiling.

Cook on a slow flame for 15 to 17 minutes or till the broken wheat is almost done, while stirring continuously.

Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the ghee separates, while stirring continuously.

Serve hot garnished with almond and pistachio slivers.