Using a mortar and pestle, grind cardamom seeds to a powder.

Slice the corn into a bowl, so that you retain all of the liquid.

With your hands, squeeze the corn kernels so that as much liquid is possible is extracted.

In a saucepan, heat ghee. Add corn and all of its juices.

Cook until the juices have evaporated, about 5 minutes.

Add milk and cardamom.

Bring to a boil. Reduce to a simmer and cook until the corn is tender and liquid is reduced by half.

Add sugar, almonds and raisins and cook another 5 minutes.

Serve warm or chilled.