Preheat oven to 180°C. Combine the milk, sugar, semolina, cinnamon and cardamom in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to low, add the sultanas and cook, uncovered, stirring often, for 12-14 minutes or until the mixture thickens slightly.
Meanwhile, spread the flaked almonds on a baking tray. Bake in preheated oven for 3-4 minutes or until light golden.
Add half the toasted almonds and half the cream to the semolina mixture, and stir to combine.
Divide the mixture among serving bowls, pour remaining cream over the top and sprinkle with remaining toasted almonds. Serve immediately.
