Grate the fresh coconut finely after removing the black outer skin.

Roast the semolina in a heated pan on medium heat for 2-3 minutes.

Add the chopped nuts to the pan and roast for another minute.

Lower the heat, add ghee, and saute for one more minute.

Add the grated coconut and saute for 2-3 minutes until well-roasted.

Pour in the hot milk and mix well.

Let the mixture come to a boil.

Add sugar, then add cardamom and nutmeg powder.

Simmer on medium heat until the kheer thickens, and then on low heat for about 10 minutes.

Adjust Consistency (Optional): You can add more milk if you prefer a thinner consistency, as the kheer will thicken as it cools.

Your "Creamy Coconut Rava Kheer" is ready to be served.