1. Whisk the eggs for about 10 minutes until frothy.

2. Add the sugar and saffron and whisk for a further 5 minutes.

3. Heat the ghee or butter and fry the cardamom for 1 minute then remove from the heat.

4. Add the eggs and raisins and cook, stirring gently, until the ghee begins to rise to the top.

5. Stir in the vanilla essence then pour into a greased baking tin and spread evenly.

6. Sprinkle with nuts then allow to cool.

Cut into squares to serve.