First pit the cherries, cut them into half and keep aside. Pitting is nothing but removing the seeds of the cherry. Also, mix the corn starch and water nicely in a small bowl and keep aside.

  

Add about 1 Tbsp of the ghee to a non stick pan. Once it is hot, add the nuts and fry until slightly golden. Remove the nuts from the ghee and keep aside.

  

  

Reduce the flame to medium. To the remaining ghee in the pan, add the pitted cherries. Saute and cook the cherries for about 3 mins until the point when the cherries start to soften.

  

Now add the sugar to the pan. Continue to cook by stirring occasionally. While stirring crush the cherries with the ladle. The cherries will leave out water, bubble up and cook in their own juices. Continue this process for about 7 mins until the cherries are almost cooked through.

  

  

Now, add the corn starch paste to the pan. Mix well. The cherries will now start looking glossy. Continue to cook, by stirring constantly, until the mixture just starts to thicken. If you dip the back of the ladle into the mixture and pull out, you should able to draw a clear line with your finger on the back of the ladle. That is the right consistency. You can do it right in the pan as well.

  

  

Now, reduce the flame to medium-low. Add the remaining ghee 1 Tbsp at a time. Stir until the ghee is completely absorbed before adding the next Tbsp of ghee. At a point in time, the mixture will stop absorbing the ghee and start to move around without sticking to the sides.

  

  

At this stage, add the cardamom powder, mixed nuts and mix well. Turn off the flame.

  

Serve as you please. Hot, warm, room temperature or cold, it would taste delicious.