2 fresh kashmiri apples
1 cup semolina
1 cup sugar
1⁄2 cup ghee (Clarified butter)
1⁄2 teaspoon. cardamom seeds
10-15 strands saffron
10 blanched and halved almonds
10 pistachios slivered
silver foil (optional)
5-6 neatly cut slices of apple
Rub saffron in a teaspoon. of water, keep aside.
Crush cardamom seeds coarsely, keep aside.
Melt ghee (Clarified butter) 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
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
It is ready once ghee (Clarified butter) starts separating on
sides. Pour into serving dish, garnish with
Sprinkle pistas, almonds, serve hot and soft.