Semolina Pudding with Saffron and Nuts

Directions

1. 1
   Preheat the oven to 350.
2. 2
   In a small dish, combine 1 tablespoon of the milk with the saffron and let steep 30 minutes.
3. 3
   Spread the almonds and pistachios on a rimmed baking sheet and bake for about 5 minutes, or until the almonds are pale golden brown.
4. 4
   Let cool, then coarsely chop.
5. 5
   Melt the butter in a large saucepan.
6. 6
   Stir in the semolina and cook over moderately high heat, stirring, until fragrant and golden brown, about 4 minutes.
7. 7
   Slowly whisk in the sugar, cardamom and remaining 6 cups of milk, and bring to a boil, whisking.
8. 8
   Reduce the heat to moderately low and cook, whisking often, until thickened, about 8 minutes.
9. 9
   Scrape the semolina into a large, shallow serving dish and press a sheet of plastic wrap directly on the surface to prevent a skin from forming.
10. 10
    Let cool to room temperature, about 1 1/2 hours.
11. 11
    Just before serving, lightly stir the saffron milk into the semolina in quick dashes.
12. 12
    Sprinkle with the toasted nuts, decorate with the silver leaf and serve.