Boil the apples in 1/2 cup water till they turns soft. Set aside to cool and blend into a puree. Heat the ghee in a pan and stir fry the semolina on a medium flame till you get a nice aroma.
Add the chopped nuts (save some to garnish), sugar and cardamom powder. Mix well and add 2 cups water, followed by the salt and food colour.
Keep stirring on a low flame till it thickens. Switch off the flame and cool for 4-5 minutes. Now add the apple puree and rose water.
Give it a stir to combine well and spoon them into silicone moulds. Refrigerate for an hour. Garnish with chopped nuts and pinch of cardamom powder. Relish as an after-meal dessert or as and when desired.
