Make the liquid with the sugar, saffron and nutmeg for 1 minute. Add the raisins, reduce the heat and stir gently, letting the butter melt. Add the semolina and stir with a wooden spoon for 10-15 minutes until the semolina is golden brown and the butter comes out repeatedly. Reduce the heat and leisurely pour the sweetened liquid into the semolina with one hand. Stir with the other hand as you do this. Beware the mixture will bubble as the liquid hits the hot grits. Stir briefly and vigorously to crush any lumps. Then add the nuts. Cover the saucepan and cook for 2-3 minutes until the semolina has absorbed all the liquid. Finally, stir the halava with a few quick strokes to loosen it up. Serve hot or cooled to room temperature.
Tip: You can also use the large, meatier raisins instead of raisins for once!
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