Heat 20 grams of Ghee in a heavy-bottomed pan over medium heat.
2
Add Cashew nuts and Raisins to the pan and fry until the Cashew nuts turn golden brown and Raisins plump up. Remove them from the pan and set aside.
3
In the same pan, add the Semolina and dry roast on low heat, stirring continuously, until it becomes fragrant and light golden in color. This takes about 5-7 minutes. Remove the roasted Semolina and set aside.
