Ingredients
1 \2kg. suji (semolina)
1 \2 kg. sugar
- 350 g. ghee
1 cup Phool mukhana
1 \4 cup kamarkuss
1 \2 cup char gonday
- ghee for frying
1 \2 cup char magaz (melon seeds)
250 g. blanched almond, roughly chopped
250 g. chashio nut, roughly chopped
250 g. unsalted pistachio nuts, roughly chopped
1 \2 cup saunf ( aniseed)
- seeds from 8 green cardamoms
1 \2 teaspoon. ground cardamom
Some of the ingredients are herb and only known to Pakistanis and can be obtained ONLY from your local Pakistani food store.
Method
1. Heat ghee in a frying pan and add phool mukhana. Stirring frequently fry for few minutes or until they pop (Don’t over fry ). Remove from ghee and put it in a bowl. Reheat the ghee and fry kamarkus and char gonday for few minutes separately.
2. In a food processor or chopper grind the fried phool mukhana, kamarkus and char ghonday separately.
3. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and then add the suji and stirring all the time fry on medium heat for 10 to15 minutes until it is light brown in color and ghee leaves the side of the pan.
4. Add the sugar and all other ingredients including the fried ingredients. Mix well and stirring frequently cook for 5 minutes. Remove from heat and leave to cool completely. Store in an air tight container.
Serve with hot milk.

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