Heat 1 tablespoon ghee in a pan; fry the cashews and raisins until golden. Remove into a bowl and set aside.
In the same pan, heat the remaining ghee in the same pan on medium heat; add the wheat rava and cook it until golden, about 3~4 minutes.
Slowly pour in the warm milk, while whisking constantly to make sure that no lumps form. Bring the mixture to a boil. Lower the heat, cover and cook until rava is completely cooked through and most of the liquid is absorbed.
Add the sugar and mix well. The halwa will get liquidy first and will thicken in a few minutes. Stir in ground cardamom and the fried cashews/ almonds & raisins, mix well and turn off the heat. Serve warm or at room temperature.