The cake will keep in a covered container in the refrigerator for up to 3 days. Slice and serve with freshly whipped cream or sliced almonds, if desired.Run a paring knife around the cake's edges and then place a serving platter larger than the diameter of the cake over the cake and gently flip the cake over-it should slide out, with caramel coming out with it like you would see in a flan (though some caramel will be left in the pan-this is fine).
Transfer to a wire rack and cool in the pan to room temperature. Wearing oven mitts, carefully transfer the pan to the oven and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.It should settle into an even layer on its own, but if it doesn't, use the spatula to create a smooth surface. Pour the batter into the pan, using a rubber spatula to scrape the bowl clean. (This step is a bit tricky and you might be tempted to move the sugar around with a spoon while it is bubbling, but don't touch it-just let it caramelize on its own.) You will know it's ready for the cake batter when it's bubbling but is still slightly grainy and just turning a pale golden color. Set the pan on the stove over medium heat and once the sugar just begins to bubble and turn pale golden brown (the sugar will continue to caramelize in the oven, so don't let it get any darker right now), after 8 to 10 minutes, remove the pan from the heat using tongs. Sprinkle the granulated sugar over the bottom of the prepared cake pan.Stir in the cashews and raisins and set aside. Add the semolina, ghee, and milk and whisk until smooth. In a large bowl, stir together the paneer, confectioners' sugar, and cardamom until incorporated but still slightly chunky.Butter a 9-inch nonstick metal cake pan with some ghee.
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