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PdfCut the bread into triangles, spread all but a teaspoon of the ghee over both sides of each piece, then arrange the triangles as they fall in a greased, roughly 20cm x 30cm, rectangular baking dish.
In a large bowl, whisk the milk with condensed milk and sugar until the sugar dissolves. Then stir in the saffron and its soaking milk, the cardamom and nutmeg, if using.
Pour the milk mixture evenly over the bread in the dish, so it all gets soaked. Leave to soak for 10-15 minutes. Heat the oven to 200C (180C fan)/gas 6.
Bake the pudding for 30-35 minutes, until the top is golden brown and a toothpick inserted into the centre comes out clean.
Meanwhile, melt the remaining ghee in a small pan on a medium heat, then fry the almonds until golden. Turn off the heat, add the raisins and leave them to cook in the residual heat, stirring constantly, for a minute.
Sprinkle the nut and raisin mix over the pudding and serve warm or chilled, just as it is or with a scoop of vanilla ice-cream.