12 December 2012,02:54 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Add the whole spices and saffron and leave to infuse for 10 minutes.
  • Heat a large pan over a high heat and add the semolina. Stir continuously as it browns. The semolina will from a yellow to light brown colour, stirring evenly. Turn down the heat.
  • Make a well in the centre of the granules and add the milk and remaining boiling water. Mix thoroughly.
  • The semolina will start to boil and form a thick broth-style mixture in about 3-5 minutes.
  • Take the pan off the heat, add the ghee and stir until it has completely melted and combined with the semolina.
  • Add the sugar syrup to the semolina and mix well. Return to the heat for a minute.
  • Transfer into individual bowls and add the chopped nuts before serving. Serve with a drizzle of single cream.


  • 250 grams medium or coarse grain semolina
  • 150 grams castor sugar, dissolve with little water to sugar syrup
  • 500 ml boiling water
  • A few saffron threads
  • 50 ml milk
  • 150 grams ghee
  • 30 grams sliced almonds, roughly chopped
  • 30 grams toasted pistachio nuts
  • A pinch of cardamom seeds, finely crushed

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