Semolina Halva

Heat the ghee in a broad-based pan. Add the semolina and fry over a low heat until golden brown. Remove the pan from the heat.

Stir the cardamom, milk and sugar into the semolina. Stir over a low heat until the mixture does not stick to the pan. Mix in the saffron and nuts.

Rinse a small loaf tin with cold water and line with clingfilm. Spoon the semolina mixture into the tin and chill for at least 3 hours.