Jenamani
Jenamani is treated as an Indian sweet, a warm semolina-and-milk dessert enriched with ghee, saffron, cardamom, raisins, and nuts for a soft festive spoonful at the table.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Toast semolina slowly in ghee until nutty and pale golden.
Warm milk with saffron, cardamom, and sugar until the sugar dissolves.
Whisk the hot milk into the semolina and cook until thick and glossy.
Fry cashews and raisins in a little ghee and fold most of them through the dessert.
Serve warm, garnished with almonds, pistachios, and a few drops of rosewater.
π· Perfect Pairings
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