Ingredients
• Semolina (rawa/suji) 1/4 cup
• Almonds 6-8
• Pistachios 6-8
• Cashewnuts 4
• Saffron (kesar) a few strands
• Milk 1 litre
• Ghee 1 tablespoon
• Sugar 6 tablespoons
• Mawa (khoya) 1/2 cup
• Kewra water 1/4 teaspoon
Method
Blanch almonds and pistachios in one cup of hot water for five minutes. Drain, peel and roughly chop them. Roughly chop cashewnuts and keep aside. Soak saffron in two teaspoons of milk and keep aside. Heat ghee in a pan and fry the semolina for two to three minutes on low heat stirring all the time. Add milk and bring to a boil. Add the sugar and saffron and cook on low heat till the milk starts to thicken.
• Semolina (rawa/suji) 1/4 cup
• Almonds 6-8
• Pistachios 6-8
• Cashewnuts 4
• Saffron (kesar) a few strands
• Milk 1 litre
• Ghee 1 tablespoon
• Sugar 6 tablespoons
• Mawa (khoya) 1/2 cup
• Kewra water 1/4 teaspoon
Method
Blanch almonds and pistachios in one cup of hot water for five minutes. Drain, peel and roughly chop them. Roughly chop cashewnuts and keep aside. Soak saffron in two teaspoons of milk and keep aside. Heat ghee in a pan and fry the semolina for two to three minutes on low heat stirring all the time. Add milk and bring to a boil. Add the sugar and saffron and cook on low heat till the milk starts to thicken.
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