In a pestle and mortar, pound the cardamom seeds till the small inner black seeds are released from the skin. Alterately, put the cardamom seeds in a plastic bag and pound with a rolling pin until the seeds are released. Discard the skin
In a pot, add the water, sugar and the remainder of the cardamom seeds and set the heat to low. We just want the water to be warm
In a separate pan, add the ghee and half of the cashew nuts and fry them till golden brown
Add the wholewheat chapatti flour to the ghee and stir well to incorporate it evenly. Roast the flour on low heat for 12-15 minutes, stirring very often to make sure the flour doesn’t burn. During this time, the flour should darken in colour.
Once the flour has roasted, pour on the water. It is VERY IMPORTANT to stir vigorously throughout this, and for the next few minutes, otherwise lumps of flour will form which are extremely unpleasant to eat.
Continue to cook on low for 2-3 more minute, until the water has been incorporated in well and there are no lumps.