Ramzan Payasam. Ramzan Kanji. Sweet Porridge-Ramzan special. Thari Kanji.
Sometimes, its very easy for me to be a terrible cook…no, its not a joke. I make blunders, okay some huge blunders, simply irrevocable mistakes while fixing even good old simple recipes. The each time, I tried to whip this sooji kheer, I was managing to bring some kind of gooey halwa. But nothing seemed to bother me, despite the result…was trying n trying in vain with various proportions. Whom am I kidding, stirred and stirred until the plain rawa begged me to let it go!!! Oh boy, finally on the other day, AK said…I need to give it one more shot, by frying the semolina in ghee before heading out to prepare anything. Hmmm, makes a perfect sense, why haven’t I thought about it! Anyhow,..I also drastically reduced the semolina content this time. Ooops, I can’t believe myself…I finally arrived at perfect kheer. Oh my, this is the one’ I was aiming for, the whole time:) It was so delicious and am happy to share the recipe with you all, trust me…its easy:)
Semolina 4 teas spoons
Whole milk 4 mugs
Cardamom 3 crushed
Saffron few strands
Sugar to taste
Almonds, thinly sliced
Ghee 2 teaspoons.
Fry the semolina in ghee and set aside.
Heat milk along with sugar and reduce them into half of its original volume. Add cardamom and saffron too.
Fry the almonds and set aside as well.
Now cook semolina, with 1/4 cup of warm water for few minutes and add the same to the thickened milk, top them with nuts…bring this to boil and remove from heat.
Serve either warm or chilled.