- 1/2 cup Semolina (suji)
- 1/4 cup Sugar (to taste)
- 1/4 cup Ghee
- 1 cup Water
- 1/4 tsp Cardamom powder
- 1 tbsp Raisins
- 2 tbsp Sliced almonds
Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside. Heat ghee in a kadhai (a wok-like cooking utensil with circular handles on either side)- you can also use a heavy-bottomed pan. Add sooji, raisins and cardamom powder and fry until it is light golden brown in color. Add sugar water (syrup) and mix swiftly to prevent lumps. Cook over medium heat until water is completely absorbed.
Garnish with sliced almonds and serve hot with pooris.
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