Dry roast semolina in low heat. It'll take around 5 mts. Keep it aside to cool. Once cooled slightly, add the plain flour to it and mix.
Beat the eggs and sugar till fluffy.
Add the cardamom powder ( I've used vanilla extract). Beat again to combine.
Add the semolina and flour, mix well for another minute.
Heat a flat pan-cake pan / heavy bottom flat skillet along with a sauce pan.
In the large sauce pan, preferably non-stick, add ghee and melt it.
Once the ghee is melted add in the batter. Transfer the sauce pan on top of the pan-cake pan. Here my pan-cake pan is of cast iron.
Cover and cook in very low fire for 5 mts.
Add in the chopped nuts at this stage. Cover and cook for another 10-12 mts.
Remember to check after 10 mts.
Just like the normal cake check if the cake is done inserting a bamboo skewer. If it comes out clean switch off the gas and remove the pan from the heat.
Slowly separate the cake from the sides and transfer to a plate.
Enjoy !
Recipe by Seemology at https://www.seemology.com/semolina-cake-thari-pola/