Heat 1/2 teaspoon of the ghee in a skillet and lightly fry the pistacchios for a minute until they become fragrant.
Heat the rest of the ghee in a saucepan and fry the semolina on a low flame until it turns light brown.
Add sugar and milk.
Turn off the flame and mix until the mixture starts to stick together.
Using a rubber spatula, fold in nuts and raisins.
As soon as it is cool enough to handle, form into little balls.
If they start to become difficult to stick together, wet your hands a little.
Serve immediately.
Notes
Cashews is most traditional instead of pistacchios, but you can also use almonds if you prefer.
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