Mix the sugar, milk and water and
boil for a few minutes; remove from heat. Melt the ghee in a large saucepan,
add the semolina and fry gently over low heat for about 10 minutes,
stirring constantly. When ghee begins to separate form
the semolina, and the mixture turns a deep golden, pour in the
syrup. Add raisins and cook over medium
heat stir constantly till all the liquid is absorbed (about 10-15
minutes). Pour mixture into a greased
shallow Pyrex dish and sprinkle with almonds and crushed cardamom. Serve hot or cold.
