MAKING

In a pan, heat the ghee on medium heat. Add in the semolina and stir until pink.

Add in the edible gum and cook for another 45 seconds.

Pour the milk and bring to boil. Add in the fresh lemon juice and when it curdles let it cook for 30 – 45 minutes, while stirring continuously. Cook until water is absorbed.

Add in the sugar and cook again for sometimes, meanwhile, add in the saffron, nutmeg and cardamom. Cook until all the water is absorbed.

Let it sit for an hour. Make balls and press between palms and garnish with almond and pistachio.

SERVING

 Serve for dessert.