2 fresh kashmiri apples 1 cup semolina 1 cup sugar ½ cup ghee (Clarified butter) ½ teaspoon. 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
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 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 (Clarified butter) starts separating on sides. Pour into serving dish, garnish with silver foil,apple slices. Sprinkle pistas, almonds, serve hot and soft.