In a medium sized pot on low heat, add semolina and butter. Cook for 5 minutes or until the semolina starts browning, stirring continuously. Allow the grains to get a touch of colour.
Add the cinnamon and crushed cardamom pods, sugar, salt and half the milk.
Turn up the heat to medium and stir well. The mixture will start to thicken after a minute or so.
Add the sultanas, powdered cardamom if using and the rest of the milk. Keep stirring. The semolina grains will start to absorb the milk and may splutter slightly.
Once the liquid has been absorbed, around 10 minutes from the time you added the milk (some prefer a drier soji to others), remove from heat.
Add fresh cream and stir through.
Sprinkle with toasted flaked almonds and add a pat of butter if you wish.
Reprinted with permission of The Food and the Fabulous
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