Sweet Coconut Vermicelli

Start by gently roasting the semolina till it turns light brown - don't burn it! Set this aside

Add some ghee to this pan, and when its hot enough add the cashews and raisins and turn the heat off after 30secs or so and allow the cashews and raisins to rest in the ghee

In a separate bowl, bring a cup of water and 2 cups of sugar to a boil. When it starts boiling add the toasted semolina to the pot. Always have some hot water handy just in case you need more. The semolina doesn't not suck in the water like the rava does (in the kesari recipe) But you will notice the water die down and once its all gone, add in the coconut. After it mixing it all together, add the ghee with the cashews and raisins and give it a give stir. Add the cardamom for that extra burst...

Serve this hot!

NOTE: The water quantity is important. Its always good to have lesser water than MORE before you add the toasted semolina. If you don't think its sweet enough, add more some before the ghee and cardamom goes it