Heat 1 teaspoon ghee in a wok with a thick bottom. When hot add the sultanas and crushed cardamom. Once the raisins become plump, add the semolina and dry-fry in the ghee until it is a faint pink colour. Set aside.
Now in the same wok, add 3 cups of water and the food colouring and bring to a boil. Add the semolina mix slowly, constantly stirring. Cook covered over low heat until the semolina is done, about 8 minutes.
When semolina is fully cooked, add the sugar and stir well. When the sugar is fully dissolved, add the remaining ghee. Keep stirring until the semolina starts leaving the sides of the pan. Serve warm.