Dry roast the semolina in a large frying pan over a low heat for 2-3 minutes, stirring frequently. Slowly add the boiling water to the semolina, stirring all time time as you do so. Continue cooking and stirring for a few minutes.
Once the semolina starts to come away from the sides of the pan and forms a mass, sprinkle the sugar all over the semolina as evenly as possible. Keep stirring as the sugar starts to dissolve and melt into the semolina. The mixture should be the consistency of a thick pudding. Add the raisins and cashews at this point and stir well to incorporate.
Grease a 7 inch springform square cake tin with the clarified butter, then spoon the semolina mixture into it. Smooth the mixture evenly with the back of a wet spoon, then allow it to cool to room temperature and set. When ready to serve, turn the semolina cake out onto a chopping board and cut into diamond shaped pieces. Stack and serve.
To clarify butter, gently melt a stick or two of unsalted butter in a heavy-bottomed saucepan over a low heat. The foam on the surface is the butter's water content boiling off. The white residue is the milk solids separating out from the butterfat and water.
As the butter continues to simmer, use a ladle to skim the foam and milk solids from the surface of the liquefied butter. Note the clear, golden liquid underneath the foamy residue, this is the clarified butter.
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