sooji (rava or semolina flour)
dried, finely shredded (desiccated) unsweetened coconut
Fresh edible rose petals, for garnish
Place 3 cups water and 1 cup granulated sugar in a small saucepan and bring to a simmer over medium-high heat. When the sugar is dissolved, remove from the heat.
Heat 1/2 cup ghee in a large, heavy-bottomed saucepan over medium heat. Add 1 cup sooji and cook, stirring constantly, until deep golden brown, about 18 minutes.
Add the sugar water and cook until the liquid evaporates and the mixture starts resembling a thick cake batter, about 6 minutes. Remove from the heat, sprinkle with 1/4 cup desiccated coconut, and stir to combine.
Sprinkle with 1/3 cup sliced almonds and garnish with rose petals. Serve immediately.