In a pan, add ghee (clarified butter) and heat it up.
Add green cardamom seeds and pop it up.
Then add semolina (suji/sooji) and roast on low-medium heat to make it aromatic.
Add desiccated coconut and quickly stir to mix well. (Desiccated coconut burns so fast so be careful on this step).
Add sugar and mix all the ingredients together.
Then add milk and mix well until the semolina/suji shows separation from pan.
Add a pinch of yellow food colour.
In the same way, add a pinch of cinnamon to make it more tasty and aromatic.
Continuously stir the pan until the semolina starts to separate.
Set the burfi in rectangular container or tray
Cut it into the desired shape.
Garnish with almonds and other dry fruit.
Serve!!