I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
500 g crushed wheat( optional Soak for 10 minutes and drain)250 g butter or ghee (Clarified butter) 3-4 tuj (cinnamon stick) 3-4 whole Elachi (cardomom)1 tablespoon somph ( crush if u want)1 ¼ cup dessicated coconutHandful sliced coconutBig pinch Saffron½ teaspoon Zaffron EssenceRose essence1 -2 lids of egg yellow colouring (optional)1 tablespoon crushed Elachi (cardomom)2 ½ cups sugar (Use ghor (molasses)) Melt butter or ghee (Clarified butter) add Elachi (cardomom) pods tuj (cinnamon stick) and somphBraiseAdd 2 grated carrots (optional)Braise 5 minutesAdd 500 g crushed wheatBraise 5 minutes wellAdd the coconut mix wellNow add2 ½ cups boiling water tinted with the egg yellow colouring and add saffronAdd Zaffron essenceAdd Rose essence Let it braise and get softAdd more water +- 2 cupsCook till wheat is softLastly add your sugar little by little in case you dont like too sweetMix till well infusedAdd crushed Elachi (cardomom)Place in oven +- 30 mun at 180* like you do for soji (semolina)I enjoy soft not dryServe warm or hotOptional is :Little almonds to garnishAnd can be served with Nestle dessert cream