A quick dessert that can be made at any time of the day. Usually made only of semolina, this recipe adds the nutty flavor of almonds.
Ingredients
Method
Heat a small sauce pan, add water, brown sugar, white sugar and the saffron strands. Let it simmer for about 5 minutes and keep aside.
Heat a large pan and dry roast the semolina and almond meal on low heat by stirring continuously to avoid burning, till it becomes slightly brown in color. Now add the ghee and crushed cardamom pods to the mix in the pan. Continue to stir on low to medium heat. The mixture will become more brownish in color and will emit a roasted aroma in about 12- 15 minutes.
Add the coconut powder, raisins and sliced almonds and keep stirring it for another 3 minutes. To avoid splattering remove the pan from the heat and add the water gently in small quantities to the semolina and stir constantly. Place back on heat when done.
The mixture will pull away from the sides of the pan and will not be runny anymore. It will look lumpy as semolina will absorb all the water. Serve it warm or at room temperature.
1 cup - Semolina (Sooji)
½ cup - Almond Meal
¼ cup - Coconut Powder
½ cup - Ghee
¼ cup - Brown Sugar
3/4 cup - White Sugar
3/4 cup - White Sugar
3 ¼ cup - Water
6 pods - Cardamom, slightly crushed
8-10 - Saffron strands
¼ cup - Almond, sliced
¼ cup - Dark raisinsMethod
Heat a small sauce pan, add water, brown sugar, white sugar and the saffron strands. Let it simmer for about 5 minutes and keep aside.
Heat a large pan and dry roast the semolina and almond meal on low heat by stirring continuously to avoid burning, till it becomes slightly brown in color. Now add the ghee and crushed cardamom pods to the mix in the pan. Continue to stir on low to medium heat. The mixture will become more brownish in color and will emit a roasted aroma in about 12- 15 minutes.
Add the coconut powder, raisins and sliced almonds and keep stirring it for another 3 minutes. To avoid splattering remove the pan from the heat and add the water gently in small quantities to the semolina and stir constantly. Place back on heat when done.
The mixture will pull away from the sides of the pan and will not be runny anymore. It will look lumpy as semolina will absorb all the water. Serve it warm or at room temperature.
