- 1 cup semolina average *
- 1 cup sugar
- 1/2 cup ghee
- 2 cup water
- 10 green cardamom capsules
- 6 saffron threads soaked in 2 tablespoons of lukewarm milk
- A pinch of salt
- Sliced almonds for decoration or pistachios, cashews, coconut
* Attention to the meal you choose : semolina indicated in this recipe is not couscous semolina ! It is much finer (almost powder) and special desserts.
Put 2 tablespoons of sugar in a mortar with the cardamom, finely grind and remove the capsule which come loose.
In a kettle, boil water and keep warm.
In a saucepan, heat ghee and add the semolina and fry over low heat.
Pour the water slowly, stirring with a wooden spoon, stir in the saffron, sugar, cardamom and a pinch of salt, stir and remove from heat as soon as the semolina comes off the pan.
Pour into buttered baking square or round in ghee, spread over 1 to 1.5 cm and smooth top and place in the fridge.Pour into square or round mold previously buttered with ghee, spread over 1 to 1.5 cm and smooth top and and then put in the fridge for 20 minutes. Cut into squares or diamond shapes, decorate with coconut and almonds (or other).
These are discs of unleavened Indian bread, very pleasant taste and texture somewhat elastic.
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