|Milk||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Pistachios||7 Teaspoon, chopped|
1 In a bowl, soak the almonds overnight.
2 Peel the soaked almonds.
3 In a grinder jar, grind coarsely.
4 In a pan, boil the milk with sugar until it is dissolved.
5 Keep aside.
6 In a pan, heat the ghee.
7 Add in the semolina and fry for two minutes, stirring.
8 Add in coarsely ground almonds and fry until light brown.
9 Pour in milk and crushed cardamoms.
10 Cook, stirring until thick and till the ghee starts appearing on the surface.
11 Remove from the heat.
12 Transfer to a serving dish and decorate with silver leaves.
13 Sprinkle with chopped pistachios and serve hot.