Heat 1 tbsp of ghee in a kadai/wok and roast the semolina till it gives out a nice roasted smell, don’t let it change its color. Roast it for about 6-7 minutes on medium heat while stirring continuously. Remove it in a plate and Keep it aside.
In the same kadai/wok, heat 3 tbsp of ghee. Add the mustard seeds, once they start to splutter add the urad dal and cashews. Let the urad dal turn light golden. Now add the onions and green chilies. Mix well. Just tear the curry leaves roughly and add it to the tempering.
Cook till onions are soft and slightly golden. Now add the salt and mix. At this stage you can add vegetables like carrots, peas or beans if you wish to. If you are adding vegetables cover and cook till vegetables turn a little soft.
Add 3 ½ cups of water, sugar and raisins, bring the water to a boil.
Once boiled, lower the heat, add the lemon juice and slowly add the semolina while stirring continuously. Make sure you add it very slowly in a steady stream and keep stirring to prevent lumps.
Keep stirring till it reaches a thick pudding like consistency. Once thick remove from fire and serve. You can serve it with coconut chutney, though it tastes really good on its own.
