Grind green cardamoms and nutmeg, together this will be ½ tsp after grinding ;sift it to remove skin of green cardamoms.
Partially melt butter in a wok and add semolina to it, don't let the butter melt completely before adding semolina.
Add a pinch of salt to it, it will not dominate the taste of halwa but if missed its absence will be felt.
Roast semolina to golden color, soon it will start giving aroma.. add ground nutmeg and cardamom to it.
Add thickened cream, full cream liquid milk, sweetened condensed milk add fruit mix and then mix every thing well.
Quickly it will become thick and there will be no need to add water.
Add the crushed coconut and mix well.
When butter is separated it will be ready.
This is one of the best recipe of semolina halwa.
This is not a Pakistani recipe but Indian people of Fiji make it this way.
while selecting the dried fruit mix make sure it does not have apple or papaya in it as that will spoil the flavor of the halwa.
Don't melt butter totally before adding semolina, let its moisture still be there before adding semolina pinch of salt will not make it saltish but its absence will make the difference in taste.
Roast semolina carefully, if its burnt it will spoil the taste of halwa and if it is still raw it will form a paste when liquids are added to it, camount of liq milk.