Step 1

Coarsely chop the pistachios, cashews, and almonds and set them aside.

Step 2

, In a small saucepan, combine the water, sugar, cardamom, and salt. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar, then let it boil for 1 minute. Set aside.

Step 3

, In a medium skillet, add the ghee and semolina. Cook the mixture over medium-low heat, stirring constantly, for 6 to 8 minutes, until the mixture is light brown, slowly bubbling, and smells nutty.

Step 4

, Slowly pour the granulated sugar water into the semolina mixture. The mixture will sputter so be careful. Raise the heat to return the mixture to a boil, then stir constantly for 30 seconds to 1 minute, until the semolina soaks up all of the water and the mixture has thickened to a pudding-like consistency. Spoon into 2 to 4 serving dishes, depending on the desired serving size.

Step 5

, Top the pudding with the toasted chopped nuts and raisins. Serve while warm or at room temperature (the pudding will solidify as it cools).

Step 6

, Storage information: Store semolina pudding (sooji ka halwa) in an airtight container for up to 3 days in the refrigerator.