Bring milk to a low boil, & add saffron. Set aside to cool to room temperature.
When milk with saffron is cooled to room temperature, stir to make milk evenly yellow in color, & leave saffron strands in the milk.
Gently roast semolina in butter for 5-to-7 minutes, until light beige, over medium heat.
Stir in the sugar, ground cardamom, & ground almonds.
Add in the milk-saffron mixture, & raisins.
Cook gently, stirring constantly until dry … about 4-to-6 minutes, over medium heat.
May add & stir-in more ground cardamom if desired.
Spoon out onto serving dish, while still warm, & decorate surface with whole almonds.
Serve with tea, coffee, or milk. Can be refrigerated & eaten the next day, either cold or warmed up.
By Sheila Jacobson