Heat 3 tablespoons melted butter and gently fry the nuts and raisins. Drain and keep aside. In the same fat, fry the semolina till it starts turning light brown. Remove from heat and add sugar, nuts, raisins, poppy seed and cardamom. Mix well.
Rub fat into the flour and add sufficient milk/water to make a stiff dough. Knead well and allow to stand for 1-2 hours.
Take a ball of dough and roll into a small flat disc. Please some of the semolina filling in the centre of the disc and fold the pastry in half, sealing the edges with water. Scallop edges by pressing with a fork in order to seal well.
When all the newries have been shaped, deep fry over medium heat until the newries are light brown and crisp.
Drain and allow to cool before storing in an airtight container.