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
- Rub saffron in a tsp. of water, keep aside.
- Crush cardamom seeds coarsely, keep aside.
- Melt ghee in a heavy pan.
- Add semolina, stir and cook on low flame.
- Boil 3 cups water, side by side.
- Grate peeled apples, just before adding.
- Semolina should give out an aroma and become light pink in colour.
- Add half the boiling water and apples to semolina.
- Take care not to allow water to scald you hand.
- Big bubbles will form soon as water is pour.
- Stir using a long handled spatula.
- When well mixed, gradually add some more water.
- Mix, and allow water to be absorbed.
- Now add sugar, cardamom, saffron, mix.
- Stir gently and cook till sugar dissolves completely.
- It is ready once ghee starts separating on sides.
- Pour into serving dish, garnish with silver foil,apple slices.
- Sprinkle pistas, almonds, serve hot and soft.
Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh
Pakistani Cuisine's Index
