Sweet Semolina Pudding with Jaggery and Cardamom

1.In a pan, heat the ghee over medium heat. Add the semolina and roast it until it turns golden brown, stirring continuously to avoid burning, about 5-7 minutes.

2.In a separate pot, bring the milk to a boil. Once boiling, reduce the heat to low.

3.Add the grated jaggery to the boiling milk and stir until it completely dissolves.

4.Slowly pour the roasted semolina into the milk mixture, stirring continuously to prevent lumps from forming.

5.Add the cardamom powder and mix well. Cook for another 5-7 minutes on low heat until the pudding thickens to your desired consistency.

6.If using, add the chopped nuts and raisins, stirring them into the pudding.

7.Remove from heat and let it sit for a few minutes before serving. Serve warm or at room temperature.