Boil the water, sugar and cardamom together until the sugar dissolves. Keep hot.

Heat the ghee in a pan on medium-low heat. Add the semolina and roast, stirring constantly, for 8 to 10 minutes until fragrant and light golden.

Slowly pour in the hot syrup, stirring constantly (it will splutter).

Cook for 3 to 4 minutes, stirring, until the halwa thickens and leaves the sides of the pan.

Add the nuts and raisins, cover and rest for 2 minutes. Serve warm.