In a heavy-based or nonstick pan gently dry roast the semolina until light brown.

Add the butter or ghee and fry for 5-7 minutes, stirring, until golden brown. You should have a nuttly flavoured smell by now.

Over a low heat, stir in the sugar, ground cardamom seeds, almonds, and raisins. Gently fry for 1 minute, stirring constantly.

Stir in the water or milk, cover and leave on low heat for 1-2 minutes.

Stir , then increase the heat and cook for 2-3 minutes until the mixture is thick. Serve hot or cold.