In a pan heat ghee, roast the semolina in low flame for around 4 minutes until it is light golden and then keep aside in a plate.

In a small bowl add 3 tbsp of milk, in this add cocoa powder and mix properly.

In a pan add milk and bring it to a boil, now add milkmaid and mix, then slowly add the roasted semolina and stir continuously to avoid lumps.

Take the chocolate in a bowl and melt the chocolate in microwave for 1 minute

Let the semolina cook in the milk, add melted chocolate and then add the cocoa powder and milk mixture and stir well, slowly the semolina will become thick, now switch off the flame.

Pour the pudding in separate bowls, garnish with chopped almonds, cashews and cherry and referigate for 1 hour, serve chilled.