Heat the ghee in a thick bottomed pan.  Add the sooji/semolina and roast it on a low flame, while stirring, for about 8 minutes (you will see the ghee separate from the semolina).  After 5 minutes, add the cashew nuts, almonds and raisins and roast them too.  Add the cardamom powder and mix.

In the meantime, heat the water and sugar in a separate pot and bring it to a boil.

Then slowly pour this boiling sugar solution in the ghee-sooji mixture, while continuously stirring. Do this carefully, as the mixture sizzles and splutters.  Add the hot milk too and mix well.

The sooji will begin to absorb the liquid and swell and it will start thickening. Keep stirring, until all the water is absorbed and the ghee separates from the semolina.

Serve the sooji ka halwa hot, warm or at room temperature.