Roast the semolina

• Heat the ghee in a pan and add the semolina.
• Roast on low heat until golden and fragrant.

Add almonds and coconut

• Add the ground almonds and grated coconut.
• Roast for a couple of minutes until well combined.

Warm the milk

• Warm the milk in a saucepan with the cardamom powder.

Cook the halwa

• Pour the warm milk into the semolina mixture, stirring continuously to avoid lumps.
• Cook until the milk is absorbed and the halwa thickens.

Sweeten and finish

• Stir in the sugar and cook until it melts and the halwa leaves the sides of the pan.
• Add the raisins and mix well.

Serve

• Serve the halwa warm, garnished with almonds and coconut if desired.