Heat 1 tbsp ghee in a deep skillet and fry semolina till light brown.
Meanwhile, in a separate vessel heat water along with turmeric powder and saffron strands till it starts to boil vigorously. Pour this water in the fried semolina and cook till each grain looks puffed up and perfectly cooked.
Now add sugar and again mix well. The mixture will become watery but soon will thicken and start to leave the sides of the skillet.
Now add remaining clarified butter, switch off the gas and close the lid. Let the semolina absorb all the ghee and garnish with almond silvers.
