Bring ⅓ cup of sugar and 1¼ cups of water to a boil in a small saucepan. Keep at a gentle simmer.
Meanwhile, heat ⅓ cup of ghee over low heat. Add ½ cup of fine semolina and 10 cashews. Stir constantly for 7-8 minutes, until fragrant and the nuts are golden; do not brown the semolina.
Stir in ½ teaspoon of ground cardamom and 2 tablespoons of golden raisins. Slowly pour in the hot syrup while stirring; it will splutter.
Keep stirring over low heat until thick and pulling away from the pan. Serve warm.
