Heat 1 tbsp ghee in a pan and roast the semolina until golden brown in color. Transfer to a bowl.
To the Same pan add water & coconut milk and bring to boil.
Add semolina little by little to the boiling water and mix well until lump free.
Cook semolina over a low heat for few minutes.
Now add sugar, few drops of coloring (if desired) and mix well.
Stir for 5 minutes until semolina doesn’t stick into the pan.
Add ghee, cashew, sultanas and cardamom powder, mix well and spread it in a greased tray and cut into shapes.