Step 1

In a pan set over a medium heat, add the milk, water, sugar and saffron, split cardamom pods, and bring it to a boil.

Step 2

Remove from the heat and set aside.

Step 3

In a frying pan set over a low to medium heat, add the ghee and allow it to melt.

Step 4

Add the semolina and stir it gently to combine, then leave it to toast, stirring often until the semolina changes colour to a light brown.

Step 5

Add the raisins and chopped pistachios, and give it a stir.

Step 6

Carefully pour over the milk mixture and whisk well to get a smooth texture.

Step 7

Leave it to cook for 1-2 minutes, then remove it from the heat and serve.