Heat the ghee and fry the bay leaves and cardamom for 2 minutes. Add the rice and cook over a medium heat for 5 minutes. Add the water and bring to the boil. Simmer gently for 10 minutes until the water has been absorbed.
Add the mango, sugar, nuts and fruit and blend together carefully. Cover and simmer gently for 10 minutes until the rice is tender. Sprinkle with rose water before serving.