Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook


    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook


    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Makes: 20 - 25


    • 300g ghee
    • 350g wholewheat flour
    • 100g fine semolina
    • 225g granulated sugar
    • 50g pistachio nuts, finely chopped
    • 50g unskinned almonds, chopped
    • ½ tsp cardamom seeds, crushed
    • Pinch of saffron strands


    1. Heat a heavy-based pan on a medium heat. Melt the ghee.
    2. Mix the flour and semolina. Add to the ghee. Cook over a low heat for 15-20 minutes, stirring continually.
    3. Add all the remaining ingredients, mix thoroughly and remove from the heat. Let the mixture cool a little, then cut into 20-25 portions. While still warm, shape each portion into a ball with your hands, then flatten slightly. Serve cold.
    4. Store in an airtight container for up to four weeks.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars