Roast the semolina in ghee.
Take a deep non-stick pan and place on a medium flame. Add ghee and heat it for a minute. When the ghee melts completely, add semolina and cook well. While cooking the semolina, stir it continuously until it gives out a nice aroma and turns light golden in color.
Add nuts and raisins.
When semolina shows a sand-like consistency, add chopped cashews and sliced raisins.
Mix them well and roast for a few minutes.
Boil milk, water and sugar in another pan.
Meanwhile, take another pan and place on medium flame. Pour water and milk in the pan and let it boil. When it comes to a boil, add sugar. Stir it well.
Pour the mixture on the cooked semolina.
When the milk-water mixture is ready, carefully add the cooked semolina in to the mixture. Stir well while adding the semolina to ensure there are no lumps.
Break the lumps (if any) and combine the mixture well.
Use the back of a stirring spoon to break any formed lumps, stir until the milk-water mixture combines well with semolina. Stir till thick.
Cook until thick and dry before garnishing.
Cook the mixture until thick. When it starts to leave the sides of the pan, turn off the flame.
Add Nutella® on top of the Halwa with a piping bag, garnish it with chopped almonds and serve while still hot.