saffron strands or saffron powder
Place a clean pan on the stove and melt the butter. Add the cashew bits, raisins and immediately they turn golden add the sugar and 1 1/2 cups of water. If using saffron food colouring then add it now. Let it reach boiling point at which you add the semolina to the pan a little at a time while constantly stirring with the other hand. Add the saffron infusion now if using this option. Add the cardamom powder and mix well.
Serve hot or cold.
Tip : To get right consistency the butter should be double the semolina and the water should be
equivalent to semolina and ghee in cup measurement always, not weight.