Combine sugar, water , milk and cardamom in medium pan; stir over heat , without boiling , until sugar dissolves. Remove from heat.
Heat ghee in another medium pan; shallow fry semolina ( rawa / sooji ) on a low heat , stirring , for 1 minute or until semolina is well coated in ghee and has just changed colour.
Tir milk mixture into semolina; cook , stirring, until mixture thickens and leaves of pan. Stir in sultanas and slivered almonds.
Spread mixture into prepared pan ; score top to make diamond shapes, then centre blanched almonds in each diamond . Cover , refrigerate until firm.
Comments:
So good