Sooji Kheer

Ingredients


1/2 cup semolina (rawa/sooji)
1-1/2 ltr skimmed milk
7-8 threads of saffron
1/2 cup sugar
2 tablespoon charoli (saara pappu)
20 almonds, blanched and slivered

• Roast the semolina in a thick bottomed pan over low heat for fifteen minutes or till light brown.
• Soak the safrron in one tablespoon of milk
• Bring the remaining milk to a boil, lower heat and simmer till reduced to one litre.
• Add the reduced milk to rawa, stirring continuously to prevent lumps from forming
• Cook over high heat till the mixture comes to a boil. Add the sugar and simmer for two or three minutes. Add the saffron and stir well.
• Garnish with the charoli and almond slivers and serve hot or cold.