Ingredients:
1 medium cooking apple, peeled, cored and chopped
150g semolina (rava)
200g sugar
750ml hot water
2 pinches saffron threads
3 tbsp milk
2 pinches freshly-grated nutmeg
1 tbsp flaked almonds
1 tbsp raisins
4 tbsp ghee
Method:
Heat 1 tbsp of the ghee in a pan, add the almonds and raisins and fry gently until golden brown. Remove with a slotted spoon and set aside.
Crumble the saffron into the milk, crush with a spoon and set aside to infuse.
Heat 1 tbsp of ghee in a wok or kadai and add the semolina flour. Toast until aromatic (but be careful not to burn) then stir in the hot water, ensuring you beat the mixture until smooth. Bring to a simmer and cook for a few minutes, or until the flour is no longer raw then mix in the sugar, nutmeg and the saffron (along with its soaking milk).
Mix thoroughly and continue cooking gently until the mixture thickens then stir in the raisins, almonds, chopped apples and the remaining ghee. Mix well and continue cooking until the mixture starts to leave the sides of the pan as you stir it.
Take off the heat, spoon into dishes and serve warm.
