Heat butter in a pot on medium heat until melted making sure it doesn’t burn.
In a bowl mix your semolina, klim, nutmeg, cardamon powder, almond nibs and ground pistachios and almonds.
Warm fresh cream and condensed milk in microwave for a few seconds and keep aside.
Now add the semolina mixture to the butter stirring on low for a minute or two until well combined.
Pour your boiling water mixing for a minute until absorbed. Adding your cream and fresh cream together into your soji.
Mix on low breaking out any lumps until you have the correct consistency according to your liking. It took me about 5 minutes stirring to get it to the right consistency.
Pour your dessert cream over the soji, sprinkling almonds and cardamon powder over.
You could also add some saffron to your warm fresh cream and condensed milk when warming.
