Saffron Turmeric Scrambled Eggs, Suji Roth and Kehwa

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

• 4.5 cup water
• 2 tsp Kashmiri green tea leaves
• 4 pcs green cardamom pods (lightly crushed)
• 1 inch cinnamon stick
• 4 pcs cloves
• 1 pinch saffron strands (a generous pinch)
• 4 tbsp sugar (adjust to taste)
• 2 tbsp almonds (slivered, for garnish)
• 1 tbsp dried rose petals (for garnish, optional)

Instructions

1. 1

   In a saucepan or a traditional Samovar, combine 4.5 cups of water, the lightly crushed green cardamom pods, cinnamon stick, and cloves. Bring the mixture to a boil over medium-high heat. This should take about 2-3 minutes.

2. 2

   Once the water is boiling, reduce the heat to low and let the spices simmer gently for 5-7 minutes. This step is crucial for allowing the spices to fully infuse their aroma and flavor into the water.

3. 3

   Turn off the heat completely. Add the Kashmiri green tea leaves and saffron strands to the pot. Immediately cover with a lid and let the tea steep for 2-3 minutes. Avoid boiling the tea leaves as it will make the Kehwa bitter.

4. 4

   Uncover the pot and add the sugar. Stir gently until the sugar is completely dissolved.

5. 5

   Using a fine-mesh sieve, strain the Kehwa directly into four serving cups to remove the whole spices and tea leaves.

6. 6

   Garnish each cup with a sprinkle of slivered almonds and optional dried rose petals. Serve immediately while hot and fragrant to enjoy its full flavor.