Heat ghee in a pan. Add the broken wheat and roast (stirring constantly) on a low-medium flame till the colour of the broken wheat changes from a light brown-golden to a reddish hue and you get a lovely roasted nutty aroma.
While this is happening, in a separate pan mix the jaggery and water and bring to a boil. If any white scum rises to the surface, remove with a spoon and discard.
Slowly and carefully add the jaggery-water mix to the roasted broken wheat. Add the cardamom powder and cover the pan with a lid. Let it simmer till the water has almost dried up (stir occasionally).
Once the lapsi is cooked, add the almonds and raisins and serve hot. You could add any nuts or dried fruit to the lapsi or leave it out altogether.