In a small saucepan, mix the ground cardamom and saffron with rose water and set it aside for 10 minutes.

Boil the water.

In a pan, melt a large tablespoon of butter, then add the semolina and stir until it turns golden.

Add the boiling water gradually while stirring continuously, then lower the heat and cook for 3-4 minutes.

In a separate pan, melt the remaining amount of butter and mix it with the sugar, eggs, and the previously prepared rose water mixture.

Add the egg mixture to the semolina mixture while stirring continuously to combine the ingredients. Let it cook for a few minutes, then remove from heat and let it rest for 2 minutes before serving.

Serve warm, garnished with nuts or your preferred toppings.