500ml toned milk
4-5 green cardamoms
100g condensed milk
100g coarse semolina
A few strands of saffron
30g cashew nuts
Soak semolina in water, just enough to cover it, and keep aside for 10-15 minutes.
Boil milk in a thick-bottomed pan. Add crushed green cardamons, a few strands of saffron and the condensed milk for richness. When the mixture starts boiling, add the semolina. Keep stirring so that the mixture does not stick to the bottom of the pan. Add sugar and chopped cashew. Cook till the consistency is thick, stirring all the while.
Pour into earthen bowls and garnish with slivers of almonds.