To prepare ghee, use 1 lb. of unsalted butter.  Heat in a heavy bottomed sauce pan over medium heat and let the butter melt.  When the butter starts getting frothy, turn the heat down to medium-low and let it continue cooking.  Don’t let it burn, the butter will start to turn a darker golden color and the curds on the bottom of the pan will start to brown.  Cook about 15 minutes and it should be set.  Let it cool down and then strain into a jar leaving behind the little bits of stuff.

1/2 cup semolina
1/2 cup Sugar
1/2 cup Ghee
1 1/2 cups Water
1 oz. Sliced almonds
1 oz. Raisins
8 Green cardamoms

Boil sugar and water together for 5 minutes.
Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan.
Add the syrup and stir briskly until it is absorbed in the semolina.
Mix in crushed cardamom seeds, almonds, and raisins.
Serve hot.