Cook the almonds and raisins in a medium skillet over medium-low heat, stirring constantly to avoid burning.
When they are golden brown and fragrant, and the raisins are softened, remove from heat and transfer to a plate lined with paper towels to cool.
Step 2:
Meanwhile, in a medium bowl, whisk together 2 cups whole milk and eggs. Set aside.
Add butter to a wok over medium-low gas heat or a Dutch oven over medium-low electric heat, and cook, stirring often, until melted, 2 to 3 minutes. (Do not let butter brown.)
Stir in semolina until well combined and butter is absorbed. Gradually stir in remaining 6 cups whole milk, stirring constantly to prevent lumps from forming.
Increase heat to high, and cook, stirring constantly, until mixture just begins to bubble around edges, 10 to 15 minutes.
