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Recipe

1. To a heavy bottom pan, add ghee and heat it. Add cashews and begin to fry them on a medium heat. When the cashews turn golden, add the chopped raisins and sliced almonds, Fry until the raisins turn pulp. If you want some crunchy nuts, you can set aside half of them at this stage.
2. Add the semolina to the pan and begin to roast on a medium to low heat stirring often. Meanwhile in a small pot or kettle, heat 2½ cups water (600 ml). If you want you may use half water and half milk.
3. Keep stirring to fry the semolina evenly. If required regulate the heat to low. When the semolina turns light and begins to smell aromatic it means it is done. It turns to a dark golden color. Don’t overcook and brown it as the flavor alters.
4. Reduce the heat and pour the hot water all at once to the pan. You don’t need to bring it to a rolling boil. Hot is enough. Mix the water well with the semolina to make sure there are no lumps.
5. Increase the flame to medium and cover the pan. Let it cook for a few minutes, until all of the water is absorbed.
6. Add sugar and cardamom powder. I also prefer to add ¼ teaspoon ground nutmeg at this stage. Mix well and cook covered.