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1
Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
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2
Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
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3
Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
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4
Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
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5
Add the flaked almonds to the grains towards the end of the toasting process.
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6
Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
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7
Raise the heat under the semolina for 1 minute, stirring continuously.
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8
Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
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9
The grains may at first splutter, but will quickly cease as the liquid is absorbed.
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10
Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
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11
Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
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12
A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
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13
Serve hot.
