8 tablespoons of clarified butter (ghee)
1 cup semolina
1 cup sugar
1 1/4 cup water
1 cup milk
1. Melt the ghee on a pot and add soji. Keep mixing it till you can smell the semolina.
2. Then add the water and sugar. Keep stirring till the sugar has dissolved.
3. Now add the milk and keep mixing till it all comes together and is fully incorporated.
Garnish with crushed almonds and raisins. Serve alone or with ice cream.
Note: you can also add vanilla essence if you wish to.
Love from Foodie Aiysha Haji
1 cup chickpea flour (besan/chana)
1 cup fine semolina (soji)
1 tub yoghurt
1/3 cup oil
1 tsp baking powder
2 tsp eno powder
1 1/2 tsp salt
1/4 tsp turmeric powder
2 tsp crushed green chillies
Water (see fourth picture below)
1. Mix all the ingredients together until well incorporated and there are no lumps. Taste and add more salt or chillies to taste.
2. Place the mixture in a oiled metal tray. Then add some water to a pan (which has a tight lid) and place an upside down saucer or a rack inside the pan. Place the tray inside the pan on the saucer or rack. Make sure the water comes to just below the bottom of the tray. Close the lid tight and steam on medium to low heat for 20-25 minutes. Check after 15 minutes.
3. Splutter mustard seeds, chopped/whole fresh green chillies and curry leaves in a little oil. Pour over cooked khaman.
Garnish with freshly chopped coriander and serve with mint & chilli yogurt chutney.
Love from Foodie Hajra Batan