Heat the ghee in a skillet and roast the cracked wheat for a few minutes until it turns fragrant.
Cook covered with 2 cups of water on a low flame for about 10 minutes. Or if you prefer, you may use an Instant Pot or pressure cooker to cook the wheat.
Meanwhile, make a syrup with 1 cup of water and the jaggery until the syrup begins to thicken and looks a little 'sticky'. This will take about 4-5 minutes. Turn the heat off and add cardamon powder to the syrup.
Pour the syrup over the cooked wheat. Let the mixture stand for 5 minutes.
Cover and cook the wheat once more until all the syrup has been absorbed. If you are using an Instant Pot or pressure cooker, adjust the cooking time to 3 minutes.
Fluff the Thuli with a fork and serve hot with Kadhi.