Dry-roast 1 cup of fine semolina in a pan over medium-low heat for 6-7 minutes, stirring, until fragrant and light golden but not brown. Let it cool.
Grind ¾ cup plus 1 tablespoon of sugar with 5 green cardamom pods to a fine powder. Add the semolina, pulse to a slightly coarse texture, and tip into a bowl.
Heat ¼ cup plus 2¼ teaspoons of ghee and fry 10 broken cashews until golden. Add 10 raisins, stir briefly, and pour the hot ghee and nuts over the semolina. Mix well.
While the mixture is still warm, press it firmly into 11 balls.
