Roshbhara

Heat 20 grams of ghee in a heavy-bottomed pan over medium heat.

Add 200 grams of semolina to the pan and roast it gently for 5-7 minutes until it turns aromatic and slightly golden, ensuring it does not brown too much.

Add 10 grams of granulated sugar and 2 grams of green cardamom powder to the roasted semolina and mix well.