Ingredients
- 1 cup cream of wheat (rava)
- 1 cup heavy cream
- 1 cup milk
- 1 cup sugar
- 1 tsp cardamom (elaichi) powder
- ¼ tsp nutmeg powder
- 3 tbsp ghee (clarified butter)
- ¼ cup cashew (kaju) nuts
- ¼ cup raisins
- 1 pinch saffron
- Heat 1 tbsp ghee in a non-stick or thick-bottomed pan over medium heat and fry cream of wheat until lightly browned. Set aside.
- Heat 1 tbsp ghee, add cashew nuts, stir till lightly browned, and add to cream of wheat. Repeat with raisins.
- Mix cream and milk, then heat to boiling. Remove 1 tsp milk, add saffron to it, stir to dissolve, then add this back to the boiling milk.
- Add cream of wheat mix, stirring continuously to avoid lumps. Continue cooking, stirring frequently until all the milk has evaporated.
- Add sugar, mix well and continue stirring frequently until the mixture thickens. Remove from heat. Add cardamom and nutmeg, then stir well.
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