Grind the wheat in a mixer till it forms a coarse mixture without using any water.
Combine the wheat mixture, 1 cup of milk and ½ cup of water in a pressure cooker and pressure cook for 6 whistles or till the wheat is cooked.
Allow the pressure to escape before opening the lid. Keep aside.
Combine the remaining 2 cups of milk, sugar and saffron in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes or till the milk is reduced to half, while stirring occasionally.
Add the cooked wheat, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
Add the cardamom, raisins and almonds and mix well.
Serve immediately garnished with almonds and raisins.
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