Ingredients:

• 2 – fresh Kashmiri apples
• 1 cup – semolina
• 1 cup – Sugar
• 1/2 cup – Ghee
• 1/2 tsp – Cardamom seeds
• 10-15 strands – Saffron
• To Garnish:
• 10 – blanched and halved Almonds
• 10 – Pistachios slivered
• silver foil (optional)
• 5-6 – neatly cut slices of Apple

Method:

1. Rub saffron in a tsp of water, keep aside. Crush cardamom seeds coarsely, keep aside.
2. Melt ghee in a heavy pan.
3. Add semolina, stir and cook on low flame.
4. Semolina should give out an aroma and become light pink in colour.
5. Meanwhile, boil 3 cups water.
6. Grate peeled apples.
7. Add half the boiling water and apples to semolina.
8. Big bubbles will form soon as water is poured.
9. Stir using a long handled spatula.
10. Gradually add some more water.
11. Mix, and allow water to be absorbed.
12. Now add sugar, cardamom, saffron, mix.
13. Stir gently and cook till sugar dissolves completely.
14. It is ready once ghee starts separating on sides.
15. Pour into serving dish, garnish with silver foil, apple slices.
16. Sprinkle pistas, almonds, serve hot and soft.

Recipe courtesy of Saroj Kering