1. Heat ghee in a non stick pan.
2. Add milk. Condense the milk to less than one-fourth quantity.
3. Add the sugar and boil for a couple of minutes more and turn off the heat.
4. Sprinkle the powdered cardamom.
5. When at room temperature, mix in the rose water and add the almonds and chill.
6. Add the fruits just before serving otherwise it tends to leave water.
7. Garnish with pistachios