Nisha ji Rab
Fatima Rahman
Muscat is the place where this hot, creamy dessert originated. It combines aromatic cardamom and brightly coloured saffron topped with crunchy almonds and pistachios — a characteristic mix of the Middle East.
Fat
Saturated Fat
Sugar
Salt
Serves: 4
Ingredients
¾ L semi-skimmed milk
5 tbsp sugar
few strands saffron
a pinch of cardamom, ground
2 tbsp farina powder (Nisha)
2 tbsp almonds and pistachios, chopped
Source
This recipe had been sourced from A private contributor
Healthy Hints
Less than 150 Calories for an exotic dessert is not bad, especially when it is low in saturated fat. You could try cutting down the sugar and sweetening with some dried fruits — try chopped dates or apricots.
Cooking Guide
1. Pour milk (setting 3 tablespoons aside) in a saucepan with sugar, saffron and cardamom and boil for 5 to 7 minutes.
2. While milk is boiling, crush the saffron with a spoon to enhance its colour.
3. Mix farina in 3 tablespoons of cold milk and then add the mixture to the boiling milk, stirring well so it does not form lumps.
4. Continue mixing and cook for 2 minutes. The consistency should be thick but runny.
5. Serve hot in a bowl and garnish with almonds and pistachios.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
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