Heat the ghee in a non-stick pan or kadai over medium heat.
Add the semolina to the pan and roast it until it turns golden brown, stirring continuously to avoid burning.
In a separate saucepan, bring the water to a boil.
Slowly add the boiling water to the roasted semolina, stirring constantly to prevent lumps from forming.
Cook the mixture on low heat until the semolina absorbs the water and thickens to a porridge-like consistency.
Add the sugar and cardamom powder to the pan and mix well. Continue cooking until the sugar is dissolved and the halwa becomes glossy.
In a small frying pan, heat a little ghee and roast the almonds, cashews, and raisins until they turn golden brown.
Add the roasted nuts and raisins to the halwa and mix well.
Remove from heat and let the halwa sit for a few minutes before serving.
Garnish with some extra nuts and raisins on top.
Serve the delicious Sooji Ka Halwa warm and enjoy!
