Heat oil in a non-stick pan and fry the semolina till it starts to lightly brown. Be careful to stir often, so as not to let it burn.
Add in sugar and cardamom powder, and fry for a few minutes till the sugar starts to melt.
Slowly pour in the water and continue to stir till all the water dries up and starts to form a thicker consistency.
Toss in sliced almonds, and serve warm.