11/2 tsp ghee or vegetable oil
12 cashew nuts, roughly chopped
5 tbsp semolina
75g unrefined caster sugar
300ml full-fat milk
Pinch of saffron strands
Toasted flaked almonds, to garnish
1. Heat the ghee or oil in a saucepan over a medium heat. Add the raisins and nuts and cook for 2 minutes. Add the semolina, turn down the heat, then cook, stirring, for 30 seconds. Stir in the sugar and mix well. Add the milk and saffron and cook over a low to medium heat, whisking well, for 4-6 minutes, until the semolina is soft and thickened.
2. Serve hot, decorated with toasted flaked almonds.