2 ½ cups (590 ml) water or milk
1 cup (240 ml) sugar
¼ teaspoon (1.25 ml) saffron threads
¼ cup (60 ml) dried currants
½ cup (120 ml) ghee or unsalted butter
¾ to 1 cup (180-240 ml) semolina or farina
¼ cup (60 ml) toasted almonds
Combine the water or milk and sugar in a saucepan and, stirring, bring to a boil. Reduce the heat to low, add the saffron and currants, and cover.
Place the ghee or butter in a pan over moderate heat. When the ghee or butter is hot, add the semolina or farina and stir and toast until it’s golden brown.
Remove the pan from the heat and, stirring, slowly pour in the liquid. (The grains may sputter at first.) Place the pan over the heat and stir until all the liquid is absorbed and the grains swell. Garnish with toasted almonds and offer to Krsna.
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