Heat ghee in a heavy bottomed pan and add cashew nut and semiya.
Roast till golden. Remove and set aside.
Add sugar and 1/4 cup water to the pan.
Keep stirring on high flame.
When the sugar syrup turns golden, lower the flame to medium and add roasted cashew and semiya to it. Mix well.
Set aside a few spoons of this mix to garnish the pudding.
Add milk to the pan. The sugar syrup and semiya crystallize immediately.
It will de-crystallize once the milk becomes hot.
Increase the flame to high and bring the milk to boil.
Add condensed milk.
Cover and cook on medium flame for 5 minutes.
Once the semiya is cooked, increase the flame.
Let the excess milk evaporate and thicken the mixture.
When the mixture becomes medium thick, like the consistency of cream, switch off.
Transfer to a greased dish for the pudding to set in.
Transfer it to the refrigerator to cool.
Add 1/2 teaspoon sugar and cream to a bowl.
Beat with a hand mixer till it becomes thick and creamy.
Start with low and increase the speed as you go.
Spoon this on to the cold pudding.
Make sure that the pudding is cold; otherwise, the cream will melt.
Coarsely crush the roasted semiya-cashew nut mixture which was kept aside for garnishing.
Garnish the pudding with this.
Transfer the pudding to the freezer for 2hours.
