Add butter and semolina to a small saucepan on the stove on medium heat.Cook the semolina in the butter until it starts to lightly colour (almost pinkish), at this point take the semolina off the stove and set aside to cool a bit. In a measuring jug (or measure into a bowl) mix the eggs, milk, sugar, saffron and cardamon powder. Pour the milk mixture in a slow stream into the semolina while whisking briskly until all the milk is absorbed (your mixture will be runny). Put this back on the stove for a few minutes on a medium heat to begin to absorb. Once the liquid starts to absorb, put the stove on the lowest heat possible and cover, let it steam for about 15+ minutes until all the liquid is absorbed and the sojee is fluffy. Sprinkle on some saffron threads and chopped almonds to serve.