Heat half the ghee in a heavy-bottomed pan and roast the cashews, almonds, and raisins over low heat until golden and plump, then remove and set aside.

Add the remaining ghee to the same pan and roast the semolina over low-medium heat, stirring continuously, until it turns golden and gives off a nutty aroma.

In a separate pan, heat the water with the sugar, stirring until fully dissolved, then let it simmer for 3 minutes to form a thin, hot syrup.

Slowly pour the hot sugar syrup into the roasted semolina while stirring briskly and continuously to prevent lumps from forming, standing back slightly as it will splutter.

Cover the pan and let the mixture cook on low heat for 5 minutes, stirring once or twice, until all the liquid is absorbed and the halwa turns glossy.

Stir in the powdered cardamom, mixing well so its aroma spreads evenly through the halwa.

Add back most of the roasted cashews, almonds, and raisins, reserving a few for garnish, and fold them evenly into the halwa.

Drizzle a little extra ghee over the halwa and fluff it gently with a fork to separate the grains and give it a glossy finish.

Let the halwa rest off the heat for 5 minutes so it firms up slightly and holds its shape when served.