Semolina Zardha

Recipe by one of my first teachers : Jamila Hashim

It’s a rich semolina halwa also known as Kesari made by slow cooking semolina in the cardamom infused mixture with fresh ghee and milk,then an addition of generous amounts of saffron and nuts.

I used saffron and cardamom powder from Finch.

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Let’s Get Started

You Will Need

  • One Cup Semolina dry roasted
  • 4 Cups Whole Milk
  • 1/2 Cup Ghee
  • 1 Cup Sugar
  • 1/2 tsp Cardamom Powder
  • Few Saffron Strands or few drops of yellow colour
  • Nuts and Raisins(optional)
  • Heat proof spatula
  • Lined tray

Boil the milk with cardamom powder and saffron.Set this aside till you start on the semolina base

In another heavy bottom deep pan,roast the semolina in ghee while keeping the flame on medium high

Make sure to use a heat proof spatula

Stir continuously,and make sure it doesn’t burn

When the milk has come to a boil,slowly pour it into the semolina and making sure it doesn’t get lumpy

You will notice the colour gradually changes and the mixture smells amazingly aromatic…

Still keep stirring

Refer to the images below to see how it changes colour and becomes nice and fluffy

Also checkout my video in my instagram page to see how made this at home

Eventually the semolina cooks and the milk starts drying out

Add sugar and mix till well combined

Keep mixing carefully till the mixture starts forming into a nice and smooth mixture that easily moves away from the edges of the pan

The smell is absolutely amazing at this point ,the roasting of the ghee and the cardamom infusion 👌🏻

Time to add in nuts and raisins

Transfer to an oiled tray and flatten it using a heat proof spatula

Let it cool and slice into desired shapes before serving

Garnish with more nuts and raisins

Check out my Instagram page for more cooking inspiration.Refer to link attached below :

Would love to see your remakes on this deliciousness.Be sure to tag me or send me a screenshot if your account is private so I can reshare it on my stories

Much Love ❤️ Nuzrath

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