Ingredients
- 8 green cardamom pods
- 60 cl of whole milk
- 6 pistils of saffron
- 1 dose of yellow coloring
- 200g caster sugar
- 150 g grated carrots
- 50 g ghee (clarified butter)
- 230 g of fine semolina
- 2 tablespoon(s) flaked almonds
- 2 tablespoon(s) crushed pistachios
Preparation
-
In a mortar, crush the cardamom seeds. In a saucepan, pour the milk, saffron, coloring, cardamom, sugar and carrots, then bring to the boil, reduce the heat and cook for 20 minutes over low heat.
-
In a second saucepan, heat the ghee, then pour in the semolina and cook for 3 to 4 minutes, stirring constantly. Pour the carrot milk over the semolina and continue cooking, stirring constantly, until the dough comes away from the sides of the pan.
-
Line a square dish with baking paper, then pour the mixture into it and spread it out using a spatula. Cover with dried fruit and leave to set for 2 hours at room temperature.