By Shireen Jamooji
January 12th, 2024
When winter rolls around, it’s time for warming comfort desserts. This dish is similar to Bohri Maleeda and Rajasthani Churma and also enjoyed often on religious festive days.
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300g ghee 50g broken cashews 50g slivered almonds 50g plain flour (maida) 50g wheat flour 50g coarse semolina 200ml milk 300g sugar 150ml water 1 egg 1 tsp vanilla extract 1 tsp cardamom-nutmeg powder
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In a wide pan, melt 300g of ghee. Fry 50g each of broken cashews and slivered almonds until golden. Set aside.
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In a separate pot, combine 300g sugar and 150ml water. Cook until it forms a one-string syrup. Let it cool.
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Sift together 50g each of semolina, plain flour, and wheat flour in a bowl.
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Add the blended flours to the melted ghee. Fry until slightly brown, ensuring continuous stirring.
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Pour in 200ml of milk. Cook on low heat until well combined, preventing lumps from forming.
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Add the sugar syrup, 1 tsp vanilla extract, and 1 tsp cardamom-nutmeg powder. Cook until thickened. Allow it to cool.
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Once cooled, add an egg and stir vigorously. Place it back on low heat until well combined. Mix in 3/4 of the fried nuts. Transfer to a bowl, garnish with the remaining nuts, and serve warm.
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