Heat two tablespoons of ghee in a pan.
Add and fry the cashews until golden color. Add the raisins and fry until they plump up.
Keep them aside.
In the same pan, add the semolina and roast on a low flame until light golden color.
Transfer the semolina to a plate and set aside.
Bring water to a boil.
Add the roasted semolina little by little, stirring continuously to avoid lumps.
Cover it with a lid and let it cook on a low flame for a few minutes or until the semolina gets cooked.
Add the jaggery and mix it well.
Add the remaining ghee and mix well.
Let the jaggery dissolves completely.
Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
Add the fried cashews and raisins and combine.
Turn off the flame and serve warm or cold.