Zainab Khanam
- 1 cup semolina (sooji) - 1/4 cup gram flour (besan) - 1/2 cup jaggery - 1 cup ghee - 3 green cardamoms - 1/4 cup mixed dry fruits (almonds, cashews, raisins, coconut) - 1 tbsp muskmelon seeds - 10-12 saffron threads - 3 cups water
In a pan, combine jaggery, water, and crushed green cardamoms. Stir well and bring to a boil.
In another pan, add 1/2 cup ghee and semolina. Roast on medium heat for 7-8 minutes, stirring continuously.
Add besan and an additional 2 tbsp of ghee to the pan. Continue roasting on medium to low heat for 5 minutes, stirring constantly.
Stir in mixed dry fruits and muskmelon seeds. Roast for a few more minutes until fragrant.
Gradually add the hot jaggery syrup to the mixture, stirring constantly to avoid lumps.
Add saffron soaked in 2 tbsp milk, mix well, and cook for another minute. Cover and let it rest briefly, then serve hot.