Karah Parshad

Ingredients

• 1 cup semolina (सूजी)
• 1 cup sugar
• 1 cup desi ghee
• Few copped almonds (बादाम)
• Few green raisins (किशमिश)
• Desicated coconut

Notice that:

• the ratio of sugar:samolina is 1:1
• the ratio of ghee:samolina is 1:1
• the ratio of sugar:water is 1:4

Instructions:

1. Heat 1 cup desi ghee until melting point.
2. Add 1 cup samolina and mix well. Then regularly stir and cook until the samolina turns light brown. Regular stirring is required so that samolina does not get burnt.
3. Add 4 cups water. Continuous stirring is needed to avoid the buildup of solid textures in the contents. Cook till boiling point.
4. Add 1 cup supar when the contents just start to boil. Remember to continuously stir to avoid the buildup of solid textures in the contents.
5. Cook with continuous stirring until it seams that consistency has sufficiently increased and the contents are leaving the edges of the cooking utensil. You can also feel that the dish is ready at this stage.
6. Mix green raisins. Garnish with chopped almonds and desicated coconut, Serve hot or cold after meals as per weather conditions.