Heat ghee in a pan. Also put milk to boil in another pot.
Add sooji /semolina to it and stir it continuously on medium heat.
Saute sooji for about 8-10 minutes. It will start releasing aroma and will change the color.
Add desiccated coconut and powdered mixed dry nuts (almonds, cashew nut, pistachio).
Saute for a minute.
Add the hot milk to the sooji slowly. Stir the mixture continuously till it thickens.
The mixture is absorbing milk and starts to get thicken.
Now add sugar to it and mix well.
The sugar will dissolve and mixture will become runny again.
Cover the mixture with a lid and cook on low heat for five minutes.
Remove the lid and stir the mixture. Add cardamom powder mix well. Cover and cook for a minute. The Nariyal sooji sheera / Coconut sheera (halwa) is ready to serve.
Grease a bowl with ghee.
Fill the bowl the nariyal sooji sheera. Press well.
Unmould the sheera on the serving plate.
Garnish the sheera with chopped nuts and desiccated coconut and serve warm. I had offered the sheera to Lalji and hence put some holy basil (tulsi) leaves on it. The sheera can be refrigerated for 3-4 days in an airtight container. Warm it in microwave or steam in pressure cook before serving.