In a large pot, boil water.  Once it is boiling, add the salt, 1/4 cup of the sugar and 2 teaspoons of the cardamom. Turn the heat on low and slowly add the semolina, stirring constantly.  Cook for 2-3 minutes stirring constantly, until thickened.

Leave to rest until it is cool enough to handle.

In a skillet, melt the ghee.  Add coconut and sugar. Toast until golden. Turn off the flame and add the cardamom. Stir to combine.

Divide the filling into 6 equal portions.

With wet hands, knead the semolina for a few minutes and divide into 6 large balls. Make a well in each ball and place one portion of the filling inside. Cover to seal. Form back into a ball and then flatten into a disk, about 1/2" thick.  Make sure the filling is well sealed and the outside is nice and smooth.  Otherwise, it can open during frying and then it just becomes a big mess in the oil. Keep on wetting your hands as necessary, while filling and sealing.

Heat enough oil or ghee for deep frying. (ghee is traditional) Fry until golden brown, about 5-8 minutes.

Remove to paper towels to drain excess oil.  Serve hot. 

To reheat, warm them up in the toaster oven so they can retain the same texture.