In a bowl, mix ghee, vegetable oil, grated coconut, and cashew nuts. Roast this mixture on low flame until the cashews turn golden brown and the coconut becomes fragrant. This step is crucial for flavor. Remove the roasted cashews and set aside on a plate.
2
Add 1 cup of semolina to the same pot and roast on low flame. Continuously stir until the semolina changes color and becomes fragrant. This takes several minutes. Keep the flame low to avoid burning.
3
Prepare 2 cups of hot water. Once the semolina is well roasted, carefully add the hot water while stirring constantly to prevent lumps from forming. The water must be hot for smooth incorporation.
4
Add sugar in portions. First add 1 cup of sugar and mix well until smooth. Then add another 0.5 cup and mix thoroughly. Adding in portions prevents lumping. Adjust sweetness to preference: use 1 cup for less sweet or 1.5 cups for more sweet.
5
If desired, add a few drops of pink food coloring mixed with a little water. This step is optional and can be skipped based on preference.
6
Add the previously roasted cashews to the mixture and stir well to combine evenly.
7
Cover the pot with a lid and keep on low heat for 1-2 minutes to set. Serve hot or let it cool completely. The texture should remain soft and fluffy whether served warm or at room temperature.
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