Prepare all ingredients as mentioned.

In a heavy-bottomed pan, combine water, salt, sugar, and cardamom. Bring to a boil until the sugar dissolves.

Add 1 tablespoon of ghee, reduce the heat, and slowly incorporate the semolina (rawa) while stirring continuously to prevent lumps from forming.

Continue stirring until the mixture thickens and becomes sticky. This should take about 2 minutes.

Remove from heat and set aside to cool slightly.

To prepare the filling, heat 1 tablespoon of ghee in a pan and lightly brown the grated coconut over low heat.

Add jaggery, cardamom powder, and black pepper powder. Stir until the jaggery melts and coats the coconut.

Incorporate chopped cashews and raisins, stir for a minute, and then remove from heat. Set aside to cool.

Add a spoonful of ghee to the slightly cooled semolina dough and knead it to form a smooth dough.

Divide the dough into equal-sized balls. Flatten each ball on your palm, creating a depression. Fill the depression with the coconut mixture.

Close the dough from all sides to form a ball, then gently flatten it with your palm.

Repeat the process with the remaining dough and filling.

Deep fry the Suji Manda Pitha in batches in hot ghee or oil until golden brown.

Serve warm as a dessert or tea-time snack.