Steps
- Dry-roast 1 cup of fine semolina in a pan over medium-low heat for 6-7 minutes, stirring, until fragrant and light golden but not brown. Let it cool.
- Grind ¾ cup plus 1 tablespoon of sugar with 5 green cardamom pods to a fine powder. Add the semolina, pulse to a slightly coarse texture, and tip into a bowl.
- Heat ¼ cup plus 2¼ teaspoons of ghee and fry 10 broken cashews until golden. Add 10 raisins, stir briefly, and pour the hot ghee and nuts over the semolina. Mix well.
- While the mixture is still warm, press it firmly into 11 balls.