Once the ghee becomes hot, add the suji (semolina) and cashews and stir.
Keep on stirring the suji (semolina) so that the grains does not stick to the pan and are roasted evenly.
Meanwhile keep your attention on the sugar solution also.
If the mixture starts to boil, then lower the flame and let it simmer.
Keep on roasting and stirring the semolina for 7 to 8 minutes till the grains change their color and when the cashews also change to a light golden or golden.

You have to roast sooji till you can see the ghee getting separated. The color of the suji or rava should not become brown. There will also be a fragrant aroma of suji and ghee in your kitchen.
Remember that the roasting rava is very important. If the rava not is not roasted well then you won't get the best texture in the halwa and there will be slightly raw taste.
Then add the cardamom powder, chironji, raisins and edible camphor (optional). Mix very well.

Making Suji Ka Halwa
Stir and then add the bubbling hot sugar solution slowly to the fried suji mixture.

Be careful as the mixture has the tendency to splutter.
Be quick enough to stir. The sooji will begin to absorb the water and swell.
Keep on stirring often till the whole mixture starts thickening and starts to leave the edges of the kadai or pan.
Serve sooji halwa hot or warm or when cooled at room temperature.
It can be had as a sweet snack or served as a dessert after meals.
Store any leftovers in the fridge in an air tight container for 1 to 2 days. Reheat in a pan for while serving.