1 litre milk 1 cup semolina/tasty wheat ¾ tin condense milk 1 cup pecan and almond nuts (chopped) 1 small tin Nestle Cream 1 tablespoon ghee (Clarified butter) Elachi (cardomom) essence Rose Syrup ½ cup coconut
Braise semolina in ghee (Clarified butter). Add milk and rose syrup and essence. Continue stirring and bring to boil at a very low heat. Add condense milk and Nestle Cream and continue to cook until the texture is thick (like kheer). Add coconut and chopped nuts. Pour into little containers and decorate with extra nuts .