Heat ghee in a kadhai, roast the seviyan until golden brown.
Make sugar syrup on the side – combine 2 cups water and 1 cup sugar, stir and bring to a boil on medium heat. Keep stirring until the syrup has halved in volume.
Add the sugar syrup to the browned seviyan. Add the raisins and cook on medium heat for 30 minutes. Stir occasionally.
Add 3/4 cup water 2 tbsp at a time if the seviyan start to become too dry. After 30 minutes, add the cardamom powder, 2 tbsp almond shavings and 2 tbsp coconut shavings.
The seviyan cooks exactly in 30 minutes – dish it out in a bowl and cool it down for 2 hours. Garnish with rest of the almonds and coconut before serving.
