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.
Stirring 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.
A popular way of serving it in India is
with puris (deep-fried Indian bread) and surprising though it may seem
to Westerners, at the beginning of a meal instead of at the end.