Put sugar in a heavy based saucepan
with 150 ml water.
Cook over a low heat, stirring
occasionally, until sugar has dissolved.
Bring to the boil and boil for 1
minutes, then remove from heat and set aside.
Melt butter of ghee in a large heavy
based frying pan, add semolina and cook for 8-10 minutes, over a
medium heat, stirring constantly, until semolina turns golden brown.
Remove from heat and leave to cool
slightly, then stir in sugar syrup and cardamom seeds.
Cook over a low heat for 3-5 minutes,
stirring frequently, until thick.
Stir in half the raisins and almonds.
Serve warm, decorated with remaining
raisins and almonds, and with natural yogurt, if wished.
