Ingredients: 1 ½ cups semolina ¼ cup ghee (Clarified butter) 1 piece taj (cinnamon bark) 1 cup milk mixed with 2 tablespoon custard powder 1 cup parmalat vanilla custard 1 cup hot water Good pinch saffron threads ¾ cup sugar (or more to taste) ½ teaspoon Elachi (cardomom) powder
Heat ghee (Clarified butter) with taj and braise semolina until lightly golden. Mix milk, custard, water, saffron, Elachi (cardomom) and sugar and add to semolina. Drop heat to low and allow to steam and fluff up. Pour custard over and garnish with badaam
I prefer to have this dish chilled. I cool the Sojee (semolina flour) completely and pour cold custard over.