Heat clarified butter in a pot or wok. Add semolina and stir until semolina is brown and fat is almost completely absorbed.
Stir in sugar and hot water. The hot water will speed up the cooking process. Stir for about ten minutes and then add the raisins.
Simmer over low heat, stirring constantly, until the mixture becomes thick and smooth.
This halwa should be prepared parallel to the “puris”, i.e. spread hot on the likewise hot pita bread and eaten folded up like a fresh roll.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?