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Powdered Sugar – 600 gms
Ghee – 1 1/2 cups
Eggs – 6
Saffron Strands – 1/4 tsp, dissolved in 4 tblsp of hot milk
Semolina – 500 gms, medium-fine
Refined Flour – 1/2 cup
Milk – 3/4 cup
Nutmeg – 1/4 tsp, powdered

For Decoration:
Poppy Seeds – 1 tblsp
Almonds – 100 gms, blanched, peeled and slivered

1. Add the sugar and ghee in a large bowl.
2. Whisk till they blend completely.
3. Add the eggs one at a time.
4. Whisk till each egg is amalgamated.
5. Add the saffron strands and continue whisking.
6. Sift the semolina and flour together.
7. Add small quantities of semolina-flour into a bowl alternating with the milk.
8. Add the nutmeg.
9. Pour the batter into a lightly greased baking dish.
10. Sprinkle the poppy seeds and almonds.
11. Keept it covered for 1 to 1 1/2 hours and allow to rest.
12. Bake in a preheated oven of 195C for 30 minutes till it turns golden brown.
13. Serve warm

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