CREDITS

Fatima A Latif & my mum & dad
Picture credit: Fatima A Latif
@_culinaryinspiration_

RECIPE

Bismillah hir Rahman nir Raheem
½ cup ghee (Clarified butter)2 cinnamon sticks3 whole Elachi (cardomom)
1 ½ cups tastee wheat
In a thick based pot heat ghee (Clarified butter) then add in cinnamon sticks and Elachi (cardomom). Add in tastee wheat and braise till light pink.
In a bowl mix 3 cups warm milk, 2 egg yolks, ½ teaspoon egg yellow colouring, ½ teaspoon fine Elachi (cardomom), few strands saffron. Set aside.
In a small jug mix 3 tablespoon nespray with ¼ cup milk.
Once tastee wheat has changed colour add in egg mixture and klim mixture. Mix well. Then add in 1 tin condensed milk & ½ tin nestle dessert cream. Add in lots of chopped pecan nuts, pistas & almonds. Steam. Serve with cream and garnish with colour Almonds Enjoy.

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