Roast the almonds. Reserve eight to ten for garnishing and coarsely powder the rest. Heat the ghee in a kadai and roast the semolina till light brown.
Add the almond powder and continue to sauté for two or three minutes. Add the sugar, milk and saffron.
Cook over medium heat, stirring continuously, till the sugar dissolves and the mixture attains the consistency of halwa. Add the cardamom power and mix well.
Remove from heat, decorate with the reserved almonds and serve hot.