Sooji (semolina halwa)

Take the seeds out of about three green cardamoms and grind them to a fine powder.

Heat ghee (or sunflower or vegetable oil) in a pot on medium-low heat.

Before the ghee gets too hot, add a few cashews and stir until they turn light golden brown.

Add raisins, stir for a second only since they burn easily, then add the sooji.

Stir the sooji on medium-low heat for about 5-6 minutes, continuously, or the grains will burn.

Add the cardamom powder, then one and a quarter cups of hot water on medium-low to low heat; it will splutter.

Immediately after the water, add the sugar; adding sugar first and stirring too long crystallizes it.

Stir from time to time on low heat; it thickens quickly. Take off the heat when neither too thick nor too thin, ooey gooey.

Serve hot. Leftovers keep a few days in the refrigerator; microwave a few minutes before serving.