Heat ½ tbsp ghee in a pan, add sultanas and fry till they puff up. Remove from pan, drain and set aside. Add cashewnuts and fry till golden brown. Set aside pan.
Beat eggs and sugar well in a bowl till light and fluffy.
Add semolina and beat again to make a paste.
Stir in cardamom powder and reserved sultanas and cashewnuts with ghee.
Heat remaining ghee in a pan, add to semolina paste and mix well.
Cover pan with a flat lid which has a ridge and cook for 30 minutes with hot coals on the lid and low heat below. You can also bake it in an oven pre-heated to 1800 C (3500F) for 10 -15 minutes.
