In a sauce pan combine all the ingredients except the food colour, nuts and raisins.

Using a whisk, beat it until all the ingredients are combined well.

Heat the pan and keep it to medium.

Keep on whisking the mixture. It will start thickening.

Add the food colour at this stage and keep on whisking until the liquid dries and the eggs turn into granules.

When the ghee oozes, remove it from the stove.

Garnish it with nuts and raisins and serve warm.