Preheat oven to 180°C. Spread the almonds over a baking tray and toast in preheated oven for 5-7 minutes or until golden. Transfer to a bowl and set aside.
Melt the butter in a medium saucepan over medium heat. Add the semolina and cook, stirring, for 4-5 minutes or until light golden. Transfer to a heatproof bowl.
Combine the milk and sugar in the pan. Use a small sharp knife to scrape seeds from vanilla bean into the milk mixture. Stir in the cardamom. Bring to the boil over medium-high heat. Add semolina and return to the boil, stirring constantly. Cook, uncovered, stirring, for 2-3 minutes or until mixture thickens.
Stir in 2 tablespoons each of almonds and currants. Spoon into heatproof serving bowls and set aside for 30 minutes to cool. Serve sprinkled with the nutmeg, remaining almonds and currants, and sultanas
