Karina Sharma
Semolina, Jaggery, Ghee, Cardamom Powder, Cashews, Almonds and water.
In a pan, heat ghee and roast the semolina on low flame until golden and aromatic.
In a separate pot, boil milk and dissolve the saffron strands for that rich color.
Add grated jaggery to the boiling milk and stir until it melts completely.
Gradually pour the milk-jaggery mixture into the semolina, stirring continuously to avoid lumps.
Garnish with chopped nuts and cardamom powder. Serve hot and enjoy the winter warmth.