Heat ghee in a heavy-bottomed pan over medium-low heat.

Add mixed nuts and fry until golden (2–3 minutes). Remove and set aside.

In the same pan, add semolina. Roast slowly, stirring continuously for 8–10 minutes until it turns fragrant and light golden.

Meanwhile, in a separate saucepan, combine water/milk, sugar, crushed cardamom, and saffron. Bring to a gentle boil until sugar dissolves.

Reduce heat under semolina to low. Slowly pour the hot liquid into the roasted semolina while stirring vigorously to avoid lumps.

Cook for 5–7 minutes until the mixture thickens and starts leaving the sides of the pan.

Fold in the fried nuts. Cover and let it rest for 5 minutes. Serve warm.