1/2 cup butter (unsalted)
2 tbsp ghee or more if you need it
3/4 cup sugar
1 cup semolina
3/4 cup hot milk mixed with
1/4 tsp crushed saffron
1/2 cup golden raisins
1/2 cup crushed almonds
1/2 cup split cashews
3 cups of hot boiling water pinch of salt
1/2 tsp cardamom powder
2 to 3 drops rose essense (optional) for garnish (optional) sliced almonds sliced pistachos edible rose buds saffron

Method: Mix the saffron and milk and keep aside, mix the hot water and sugar keep aside. In a pot add 1 tbsp of ghee and add the nuts and raisins and let the raisins balloon up, transfer on a plate and keep aside. In a pot start by adding the butter and let it melt, add the semolina and roast it until it has changed color, add ghee if needed then keep roasting until it emits a delicious aroma, add the sugar and water mixture, milk and saffron mixture, cardamom power, rose essence and the nuts, mix it really well then cover the lid and let it cook on low heat for about 5 minutes or until you see the ghee or butter is floating on top, you will not see too much as I don’t like to add too much ghee or butter in it. Transfer it to a serving bowl and garnish!

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