| 1 |
Heat
ghee in
a karahi (or wok).
|
| 2 |
Add cardamom and
heat few seconds in medium heat.
|
| 3 |
Add semolina and
heat for few minutes with constant
stirring in low-medium heat.
|
| 4 |
Add sugar and
half of both raisin, and cashew.
Heat few more minutes in low-medium
heat.
|
| 5 |
Add water and
milk. Mix well and heat until
you get desired consistency.
(somewhat like a thick pudding)
|
| 6 |
Garnish with remaining
raisin and cashew nuts.
|
| 7 |
Serve either hot
(preferred) or cold. |
