Pour 2½ cups water to a pot & begin to heat it.

Meanwhile on another burner heat ghee in a pot. When the ghee turns hot, add cashews and fry until light golden.

Then add the raisins and fry until they swell. Remove to a plate.

Now add rava to the ghee and begin to fry on a medium heat stirring constantly.

Fry until the rava turns golden. If you prefer deep roasted suji halwa, then continue to fry for few more minutes.

Bring the water to a rolling boil.

Pour the hot water to the hot rava pan stirring constantly. Be careful as it splatters.

Keep the flame to medium and keep stirring until all the water is absorbed. Sheera is thick at this stage.

Cover and cook on a low flame for 1 to 2 mins.

Next add the sugar and cardamom powder. Mix well to dissolve the sugar. It dissolves & makes the entire sheera gooey.

Within a minute the gooey sheera turns thick again. Keep stirring until it begins to leave the pan.

When it cools down fluff up with the spatula. Transfer to serving bowls and garnish with cashews and raisins.

You can also press it down in a small bowl and invert on serving plates.