1) In a pot, mix sugar with water and cook on medium heat for 10-12 minutes to make a thick syrup.
2) In a wok, heat 1/4 banaspati on medium heat for 3-4 minutes. Add semolina and stir well on low heat until fragrant.
3) Stir the semolina on a slightly high heat. While stirring, add coconut, sugar syrup, ground cardamom seeds and the remaning Banaspati. Stir for a few more minutes and remove the heat
4) Brush 1-2 tbs of banaspati on a tray and dish out the semlolina. Cool, cut into pieces, garnish and serve.