1 cup Cream of Wheat (as fine as possible, not course)
1 cup Butter or Ghee
1/2 cup Cashews (broken into small pieces)
1 teaspoon Orange Food Color
1 - 2 cup Sugar
1/2 cup Raisins
4 - 6 cups Water (very hot)
1 - 2 teaspoon Cardamom Powder
Boil the water in a kettle. If you don't have ghee, melt the butter in a small saucepan until clarified. Do not burn the butter.
Add 3/4 cup of the ghee/clarified butter to a fry pan with depth, or a wide saucepan, on medium heat.
Add cream of wheat and keep stirring with a flat spatula until cream of wheat loses its raw color and has a tinge of light golden brown. Do not let it become brown or get burnt.
Lower the heat to low or simmer. Gradually add 3 cups of hot water to begin with. Keep stirring. The mixture has to be like pancake mix or Idli mix - pourable and moist. Keep adding water to get this texture, and mix well. Cook for a couple of minutes or until cream of wheat is cooked.
Add sugar and mix well. Taste a little of the mixture and see if it is sweet enough for you. If not, add half a cup of sugar at a time and mix well until the sweetness tastes right for you.
Add food color and cardamom. Mix well.
Add 1/8 cup clarified butter/ghee to a small fry pan on low heat. Add the cashew pieces and fry until very light golden brown. Transfer the contents to a bowl.
Add 1/8 cup clarified butter/ghee to the same fry pan, add the raisins, and continue frying for a minute more or until raisins get puffed up. Transfer the contents to the bowl with cashews.
Add the cashew/raisin mixture immediately to the Cream of Wheat Mixture. Mix thoroughly.