Warm 3 tablespoons of the milk and stir in the saffron threads. Set aside for 10 minutes until the milk turns deep orange.

Whisk the flour, semolina, sugar, yeast, cardamom, and salt together in a large mixing bowl.

Add the egg, saffron milk, remaining warm milk, and rosewater. Mix until you get a thick, sticky batter, closer to a heavy pancake batter than bread dough.

Cover the bowl and set it somewhere warm for 45 to 60 minutes, until the batter looks puffy and slightly bubbly on top.

While the batter rests, combine the sugar, water, cardamom pods, and a pinch of saffron in an 18 cm / 1-quart saucepan.

Bring to a simmer over medium heat and cook for 5 to 6 minutes until slightly thickened. Stir in the lemon juice and keep the syrup warm over low heat.

Heat the oil in a 24 cm / 9.5-inch deep skillet or pot to 175C / 350F, checking with a thermometer.

Using a spoon, drop rounded tablespoons of batter into the oil in batches of 5 to 6, giving them space to fry evenly without crowding the pot.

Fry for 3 to 4 minutes per batch, turning occasionally, until deep golden brown all over. Break one open to check the center isn't doughy before continuing.

Lift the cakes out with a slotted spoon and let excess oil drip off for a few seconds, then drop them directly into the warm syrup.

Turn the cakes to coat and let them sit in the syrup for 1 to 2 minutes, then lift onto a serving plate.

Sprinkle with toasted sesame seeds while the syrup is still tacky so they stick. Repeat frying and dipping with the remaining batter, letting the oil return to 175C / 350F between batches.

Serve warm, or let cool to room temperature.