¼ cup raisins
½ cup sugar, honey or jaggery
½ cup wate
1 cup milk
In a deep-bottomed kadhai, heat the ghee. Add the fennel seeds and fry until lightly browned. Throw in the nuts and raisins and fry for a minute or until the raisins swell and the nuts are browned. Add the semolina, turn down the heat and stir it often to fry it evenly.
Add a sweetener of your choice, stir well to caramelize and then add the water and milk. Stir constantly until the liquid evaporates and the halwa comes off the kadhai.
Serve on a bed of puffed rice, or with toast, or with hing kochuri.