Place the ghee in a saucepan and melt over a medium
heat.
Add the cloves and the whole cardamoms and
reduce the heat, stirring to mix. Add the semolina
to the mixture in the pan and stir-fly until it
turns a slightly darker color.
Add the saffron,
sultanas and the sugar to the semolina mixture,
stirring to mix well.
Pour in the water and milk and
stir-fly the mixture constantly until the semolina
has softened. Add a little more water if required.
Remove the pan from the heat and transfer the
semolina to a serving dish.