Summary

Ingredients

• 300 ml milk
• 120 g suar
• 0.5 teaspoon ½ saffron threads
• 4 tablespoon ghee or clarified butter
• 150 g semolina, (wheat semolina)
• 0.5 teaspoon ½ cardamom
• 2 tablespoon raisins
• 3 tablespoon almond sticks

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Instructions

1. Boil the milk with 200ml water, the sugar and the saffron in a saucepan over medium heat and boil for one minute. Remove the saffron milk from the stove and set aside.
2. Melt the ghee in a saucepan and roast the semolina over medium heat, stirring constantly, until golden brown.
3. Roast the cardamom seeds in a pan without fat until they start to smell.
4. Mix in the semolina with the saffron milk, raisins and almond sticks.
5. Simmer everything over medium heat until the mixture thickens.
6. The semolina can be served warm or cold.
7. You can also use dried plums and cashew nuts.