1/2 tsp cardamom powder or coarsley crushed cardamom seeds.
1 tbsp rose water
A few drops of yellow colouring
3 tbsp ghee
Heat a wok or deep pan over low heat and gently roast the semolina. Just a gentle roast till the aroma of roasted semolina begins to rise. Do not brown or burn it.
Remove from heat and in the same pan add 1 tbsp ghee and gently roast the cashews and raisin and keep aside.
Heat the remaining ghee and when slightly heated, add milk ,water, colouring and cardamoms and bring to a boil. This can be done on medium heat.
Now lower heat and add semolina slowly while constantly stirring to prevent the mixture from becoming lumpy. It´s important to keep stirring as this is the trick to this dessert.
When the semolina has completely absorbed the liquid, add cashew and raisins. When the mixture forms to a complete ball without sticking to the pan, remove and spread in a deep square dish. When cool, cut as desired.