Heat 1 tbsp of ghee. Add the semolina and roast on medium-low heat till semolina is toasted, but not browned.

Heat 1 tbsp ghee in a deep pan. Fry the cashews and raisins till golden and plump. Remove and keep aside.

In the same pan heat up 2 tbsp ghee and add the mashed sweet potatoes. Fry it on medium heat till fragrant, stir frequently.

Meanwhile, keep water for boiling in another vessel.

Add the roasted semolina to the sweet potato and mix well. Add the boiling hot water, salt and cardamom powder. Give it a stir, lower the heat and let it cook till the water is almost absorbed.

Add sugar and stir well, the halwa will become softer when the sugar melts with the heat, Stir for a couple of minutes.

Add the last 1 tsp of ghee and mix well. The halwa will be smooth and glossy now. Stir well till you see the halwa leave the sides of the pan. Add fried cashews and raisins. Stir till you get desired consistency.

Serve hot, warm or cold.