Wash the strawberries and puree them using the ½ cup water.
Pour the puree into a small pan. Add about 2-3 tbsp sugar from the measured sugar.
Heat the puree over low heat, stirring it frequently till the sugar melts. Let it simmer for 3-4 minutes.
Add rose syrup to the strawberry puree and mix.
Heat ghee in a wide pan over medium heat.
Add semolina, lower the heat. Roast the semolina, stirring it constantly till it turns light brown in colour or the ghee begins to separate.
Add milk, slowly from the edge as steam will be created.
Mix well, and make sure there are no lumps.
Add the strawberry puree and sugar.
Keep stirring till the mixture comes away from the pan and becomes like a dough.
Add cardamom powder, rose petals and pistachios.
Mix and serve hot strawberry rose kesari.