3/4 cup sugar
1 1/4 cups water
1/4 cups milk
2 tablespoons butter or ghee
3/4 cup fine semolina (cream of wheat)
2 tablespoons golden raisins
2 tablespoons slivered almonds
1 teaspoon ground cardamom
pinch of saffron threads
Put sugar, water, milk and saffron into a saucepan and bring to the boil, stirring to dissolve sugar. Set aside.
In a large saucepan, melt the ghee, add semolina and fry over low heat, stirring constantly, until mixture is golden.
Add the syrup, sultanas, almonds and cardamom and cook over medium heat.
Stir with a wooden spoon, until mixture thickens and leaves sides of pan.
Pour into buttered dish and when it is cold cut into diamond shapes and decorate with almonds.
This pudding can be served warm or cold with or without cream, as a dessert.