For preparing semolina cake, heat 4 tbsp of ghee in a pan and fry cashew nuts and raisins till golden and drain.

In the same ghee, fry semolina till light pink in color. Add 2 cups boiling water(to which the coloring has been added) and cook till done.

Add sugar and rest of the ghee and cook on a low fire, stirring continuously so that no lumps form.

When dry, add powdered cardamoms, cashew nuts and raisins. Mix well.

Semolina cake is ready.