2 1/2 liter (� gallon) milk
200 grams ricota cheese 150 grams wheat
500 grams sugar 50 grams almonds
10 grams cardamom powder 1-tsp. saffron
100 grams ghee 1 small nutmeg
Soak the wheat in the water
overnight. Tie in a cloth and put some weight. 24 hours after
roots come out from the wheat. Dry them and grind like gruel.
Mix wheat gruel in cold milk
and cook on a low heat. Stir until the gruel comes up. Add a
pinch of alum powder. Cook until all the water dries. Add
saffron and sugar. When it thickens and stops sticking to the
side of the pot, add cardamom and nutmeg powder. Mix well.
Grease a plate and spread the mixture. Decorate with chopped
almonds and. Cool and cut into pieces.