22 April, 2016
A PARSI STYLE SEMOLINA KHEER SERVED ON FESTIVE OCCASIONS
Ghee: 50 ml
Semolina: 200 gm
Milk: 750 ml
Water: 250 ml
Rosewater: 1 tbsp
Cardamom powder: 5 gm
Sugar: 200 gm
Charoli (also known as chironji): 15 gm (for mixing inside)
Charoli, sautéed raisins and roasted almond flakes for garnish.
Slightly warm ghee in a non stick pan.
Add semolina, and roast for few seconds.
Add milk, water and sugar cook until you get the desired consistency.
Finally add cardamom powder, rosewater and charoli.
Serve in bowls and garnish with sautéed raisins, charoli and flaked almonds.
Article Courtesy of Huffington Post and Sodawaterwalla