Mix all-purpose flour, salt, and dry yeast.

Knead the mixture with lukewarm water to form a dough.

Add butter and knead again.

Let the dough rest for 30 minutes.

Combine milk and saffron threads and set aside.

Heat ghee in a pan and add semolina (rava) and cardamom powder.

Sauté until the rava turns light brown and aromatic.

Remove rava from heat and set aside to cool.

Heat water and add sugar.

Boil until sugar dissolves.

Add rava, almonds, raisins, and saffron milk to the sugar syrup.

Cover and cook on low heat until the rava is cooked and dry.

Let the filling cool to room temperature.

Divide the dough into 4 portions.

Roll each portion into a rectangular sheet.

Cut the edges to create a perfect rectangle.

Make lengthwise cuts on both sides of the sheet.

Place the rava filling in the center of the sheet lengthwise.

Fold alternating strips across the filling to make a braided roll.

Pinch the ends to seal.

Repeat for the remaining rolls.

Brush the rolls with melted butter.

Bake at 250 degrees until golden brown (approx. 20 mins).

Remove from oven and sprinkle with remaining sliced almonds.

Drizzle with honey.

Serve as an evening snack.