Semolina (Suji) Halwa

I had been searching high and low for semolina here. After arriving at the conclusion that Sri Lankans don't have it, recently someone told me it is in fact available. So I asked someone in Keels Super (at Staples) whether they had it and sure enough they found it for me in the baking section (who would have thought?) Anyway, so finally I made this halwa, which is good to have with Paratha / luchi or just toasted bread if you don't have either of those two, on the odd weekend when you want to be reminded of home. The way I make this halwa, it is semi solid in consistency. Some people prefer the harder, springy variety which they shape into barfi (diamond) shapes, but this is how me and H prefer it.

SUJI HALWA (SEMOLINA PUDDING)

INGREDIENTS
1 cup suji (semolina)
¾ cup sugar
1.5 cup whole milk
1.5 cup water
3 tablespoon ghee, butter or margarine or substitute some of the ghee for oil if you prefer a healthier option
1/ teaspoon cardamom
2 tablespoon raisin
Garnish
2 tablespoon raisin
2 tablespoon almonds

METHOD
Heat ghee, butter or margarine in a pan.
Add Cardamom and heat few seconds in medium heat.
Add Semolina and heat for few minutes with constant stirring in medium heat.
Add sugar and half of both raisin, and Almond. Heat few more minutes.
Add water and milk. Mix well and heat until you get desired consistency. (Usually like watery dough or thick pudding)
Garnish with remaining raisin and almonds.
Serve either hot or cold.