Ingredients:
• 1 cup – grainy sooji (semolina)
• 2.5 cups – hot Milk
• 3/4 cup – Sugar
• 3 tbsp – small Raisins
• 1/4 cup – almonds, coarsely powdered
• 10 to 12 – cashewnuts, broken
• 1/2 tsp – Cardamom powder
• 2 tbsp – Ghee
• For garnishing:
• 5 to 6 – almonds, finely slivered
• 5 to 6 – pistachios, finely slivered
Method:
- Heat ghee in a heavy saucepan. Fry cashews till golden, remove with perforated spoon, keep aside.
- Add sooji and almond powder, roast over low flame approximately 7-8 mins.
- Add hot milk, stirring simultaneously.
- Add raisins, cook over low flame, till milk is absorbed.
- Add sugar and cardamom powder.
- Stir gently till sugar melts, and moisture released is re-absorbed.
- Add cashews, fold in gently.
- Garnish with slivered almonds and pistachios.
- Serve piping hot.
Recipe courtesy of Saroj Kering