Put the ghee in a saucepan, and melt over a medium heat. Add the cloves and the whole cardamoms, and reduce the heat, stirring to mix.
Add the semolina to the mixture in the pan, and stir-fry until it turns a slightly darker colour. Add the saffron, sultanas and sugar to the semolina mixture, stirring to mix well.
Pour in the water and milk, and cook the mixture, stirring constantly, until the semolina has softened. Add a little more water if required.
Remove the pan from the heat, and transfer the semolina to a warmed serving dish. Serve immediately with cream, chopped nuts and shredded coconut, if you like.