In a large frying pan
, heat 1 teaspoon ghee and pasta over medium heat until all pieces have lightly brown and give off a toasted aroma
. Set aside.
In a 3 quart heavy saucepan
, heat milk and water on medium high. As soon as the mixture boils, reduce heat to medium and add fried pasta. Continue to simmer for 6 minutes, or until pasta is well cooked. Add sugar and simmer
15 minutes, stirring frequently to prevent sticking. When the mixture is done, it will have a creamy consistency.
While the milk
simmers, in the frying pan used for the pasta, fry the raisins and cashews in 2 teaspoons of ghee until lightly browned.
Add the fried raisins and nuts and the cardamom
to the milk, stir, and remove from the heat. Cover and chill for a few hours or more.
Serve warm, reheating if necessary.