Heat the ghee in a non stick pot . Add the semolina to it and dry roast on a medium flame till the semolina is light brown and gives off a nutty aroma.
Add the almond powder and sugar and mix well for 30 seconds. Soak the saffron in 1/2 cup milk and microwave for 30 secondes to release color and flavor .
Add 1 cup milk,1 cup water and 1/2 cup saffron soaked milk . Add the liquids slowly 1 cup at a time and stir quickly to prevent lumps.
Keep stirring till the mixture leaves the sides and bottom of the pan and comes together in a big lump.
Garnish with slivered almonds and crushed cardamom seeds. Serve warm.
