Kashmiri Anda Curry, Suji Roth and Kesar Phirni

Ingredients

• 1.5 cup Coarse Semolina (Also known as Moti Suji or Rava)
• 0.75 cup Powdered Sugar (Adjust to taste)
• 0.5 cup Ghee (Divided for dough and cooking)
• 0.5 cup Whole Milk (Should be lukewarm)
• 2 tbsp Almonds (Slivered or finely chopped)
• 1 tbsp Pistachios (Finely chopped)
• 1 tsp Green Cardamom Powder (Freshly ground is best)
• 0.25 tsp Salt (A pinch to balance the sweetness)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the coarse semolina, powdered sugar, green cardamom powder, salt, chopped almonds, and pistachios. Whisk well to ensure everything is evenly distributed.
   • Add 1/4 cup of ghee to the dry ingredients. Using your fingertips, rub the ghee into the mixture until it resembles coarse, damp sand.
   • Gradually pour in the lukewarm milk, a little at a time, while mixing to form a stiff, non-sticky dough. Do not over-knead; just bring the ingredients together.
   • Cover the dough with a damp cloth or a lid and let it rest for 15-20 minutes. This crucial step allows the semolina to absorb the moisture and soften.
2. 2

   Shape the Roth

   • After the resting period, the dough will feel firmer. Knead it gently for just 30 seconds to make it smooth.
   • Place the dough on a clean, flat surface or a rolling board. Using your palms, flatten and shape it into a thick, round disc (the roth) approximately 7-8 inches in diameter and about 1 inch thick.
   • Smooth out any cracks that may appear on the edges by gently pressing them together.
3. 3

   Slow-Cook the Roth

   • Heat a heavy-bottomed tawa or a non-stick skillet over the lowest possible heat setting. Do not grease the pan yet.
   • Carefully lift and place the shaped roth onto the hot tawa. Let it cook undisturbed for 10-12 minutes.
   • After the first 5 minutes, start drizzling the remaining 1/4 cup of ghee around the edges of the roth, allowing it to seep underneath.
   • Check the bottom by gently lifting an edge with a spatula. It should be firm and a light golden-brown color.
   • To flip, slide the roth onto a flat plate, then invert the plate over the tawa to place it back, uncooked side down. This prevents it from breaking. Alternatively, use two wide spatulas for support.
   • Cook the second side for another 10-12 minutes on very low heat until it is also golden-brown and cooked through. You can test for doneness by inserting a skewer or toothpick into the center; it should come out clean.
4. 4

   Cool and Serve

   • Once cooked on both sides, carefully transfer the suji roth to a wire rack. This prevents the bottom from becoming soggy as it cools.
   • Let it cool for at least 15 minutes. It will become firmer as it cools.
   • While still warm, use a sharp knife to cut it into wedges or diamond shapes. Serve warm as a delicious dessert or snack.

Ingredients

• 0.25 cup Basmati Rice
• 1 litre Full Cream Milk (Whole milk provides the best creamy texture)
• 0.5 cup Sugar (Adjust to your preferred sweetness)
• 1 pinch Saffron Strands (A generous pinch, about 15-20 strands)
• 0.5 tsp Cardamom Powder (Freshly ground is best)
• 1 tbsp Almonds (Slivered, for garnish)
• 1 tbsp Pistachios (Slivered, for garnish)
• 1 tsp Rose Water (Optional, for fragrance)

Instructions

1. 1

   Prepare the Rice and Saffron

   • Rinse the basmati rice under cold water until the water runs clear. Soak the rice in enough water to cover for at least 30-60 minutes.
   • Drain the water completely from the soaked rice. Transfer it to a small grinder jar with 1-2 tablespoons of fresh water.
   • Grind the rice to a coarse, grainy paste, similar in texture to fine semolina (sooji). Do not make a smooth paste.
   • In a small bowl, warm 2 tablespoons of milk from the 1 litre quantity. Add the saffron strands and let them infuse to release their color and aroma.
2. 2

   Cook the Phirni Base

   • Pour the remaining milk into a heavy-bottomed pan or kadai and bring it to a boil over medium heat, stirring occasionally to prevent it from sticking.
   • Once the milk comes to a rolling boil, reduce the heat to low.
   • Slowly add the ground rice paste to the milk, whisking continuously and vigorously for 2-3 minutes to ensure no lumps are formed.
3. 3

   Thicken and Flavor

   • Continue to cook the mixture on low heat for about 30-35 minutes. Stir every few minutes, scraping the bottom and sides of the pan to prevent scorching.
   • The mixture will gradually thicken as the rice cooks. Cook until it has a creamy, porridge-like consistency and coats the back of a spoon.
   • Add the sugar and stir well until it dissolves completely. Cook for another 5 minutes.
   • Stir in the saffron-infused milk, cardamom powder, and optional rose water. Mix well and turn off the heat.
4. 4

   Chill and Serve

   • Pour the hot phirni into individual serving bowls or traditional shallow earthen bowls (shikoras).
   • Let the phirni cool down to room temperature. It will thicken further as it cools.
   • Once cooled, cover the bowls and refrigerate for at least 4 hours, or preferably overnight, until it is well-chilled and set.
   • Just before serving, garnish with slivered almonds and pistachios.