Kadaa Parshad

Ingredients

• Atta (whole wheat flour) 1 cup (150 g)
• Sugar 1 cup (240 g)
• Water 4 cups (1 litre)
• Ghee (Clarified Butter) 1/2 cup (120 g)

Preparation

• In a deep, heavy based sauce pan, melt the ghee add the semolina. Stir fry over low heat. Stir continuously to avoid scorching.

• At the same time, place the water and the sugar in another pan, to dissolve the sugar and keep on simmer, till required.

• While you stir fry, mixture will first look a little pastey, and as you continue it tends to sort of collect together in patches. When it has been fried enough, the base of the pan gets a bit of a glossy look, and the semolina does not stick together as much.

• Add the sugar solution and bring to a boil, then simmer till the liquid is absorbed. At this stage you can stir off and on, not continuous. You will notice a thin line of melted ghee around the edges when it is cooked enough.

• Serve hot.