3 big slabs nougat (½ used for garnish).
Melt ghee (Clarified butter) with Elachi (cardomom) pods and braise semolina. Ensure that it does not darken as you would for normal Sojee (semolina flour).
Add water and remove pot from heat. Mix in and allow semolina to swell.
Beat together egg, condensed milk, 400ml cream, milk, sugar, salt, and Elachi (cardomom) powder.
Place pot back on stove on low heat, and add mixture.
Stir to ensure no lumps form.
When liquid has reduced by half, add Klim and mix in well.
Cut nougat into medium sized cubes.
When Sojee (semolina flour) has cooled a bit add nougat to Sojee (semolina flour).
Garnish with remainder cream, reserved nuts and nougat.