I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 5 years ago
Leave it simple just add the red food colour
500 g semolina500 g butter or margarine 100 g ghee (Clarified butter)Melt butter and ghee (Clarified butter) and braise 2-3 tuj (cinnamon stick) 3 Elachi (cardomom) pods almonds and (Optional is sultanas )+- 1 full teaspoon crushed Elachi (cardomom) Add semolina Braise wellAdd2 cups water (can use milk)AndAdd to the braising soji (semolina)Braise few minutes add Few strands saffron or saffron essenceAdd crushed Elachi (cardomom)Add sliced almonds or almond powder In a seperate bowl beat togetherAdd +- 1 cup milk (add a little bit more)(Optional 1- 2 eggs vanilla essence) rose essence (optional)Beat well Add little by little to the soji (semolina) potMix well stir to avoid scorchingNow add +- 1 ½ cup sugar (taste)Add optional condensed milk (taste) or can increase the sugar Mix well and stir wellBraise few minutesAnd 1 can nestle cream (beaten)Mix wellCook on stove for 10 minutesIt will be wettishNow add red food colouring (this must be done last)Then transfer to oven bake at 180*For 20 minutes It will be softish and smoothGarnish with more almonds and top with Dessert Cream again before you serve Serve warmEnjoy