Parsee semolina pudding – Mr Todiwala's

Ingredients

• 6 blanched almonds, thickly sliced
• 6-8 blanched and sliced pistachios
• 8-10 raw cashew nuts, roughly chopped
• 3tbsp sunflower oil
• 1 heaped tbsp sultanas
• 2tbsp butter
• 100g fine to medium (not too coarse) semolina
• 3-4 tbsp caster sugar, or to taste
• Pinch of saffron strands (optional)
• 750ml-1litre cold milk
• ¼tsp grated nutmeg
• ¼tsp ground cardamom
• A few drops of natural vanilla extract
• 1 tsp rose water
• A few rose petals (optional)