Phirni

INGREDIENTS

1 tsp ghee
4 tbsp Supreme Coarse Semolina
1 Lt milk
¾ tsp rose essence
½ cup sugar
Pinch of Supreme Red food colouring

Garnish:
Supreme Almonds & pistachios, sliced
Supreme green sultanas

METHOD

Heat a heavy based pot over low heat. Add ghee, once melted add semolina and mix well. Stirring constantly, roast the semolina until it begins to turn a very light golden color and gives off a faint aroma. Turn the heat to high, add milk, rose essence and sugar. Stir constantly and bring milk to a boil, then reduce heat to medium and simmer for 10 minutes (remember to stir constantly to avoid lumps). Stir in a pinch of red food colour to turn the phirni pale pink in colour.
Remove from heat and cool for 10 mins. Pour/ spoon out phirni into individual dessert bowls/pots and cool completely. Garnish with sliced almonds, pistachios and green sultanas. Cover and chill in the refrigerator for a minimum of 4 hours before serving.