| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 810 |
| Fat | 53g |
| Saturates | 31g |
| Protein | 5g |
| Carbs | 81g |
| Sugars | 54g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Combine the water, sugar and cinnamon sticks in a small pot. Bring this mixture to a boil, stirring constantly until the sugar dissolves. Simmer for 5 minutes before taking it off the heat. Add the rose water and set aside to infuse.
2
In a separate pan, toast the almonds and set aside. Melt the ghee over a medium heat, then add the flour. Stir continuously, cooking until the flour begins to turn golden and develops a nutty aroma, approx. 8-10 minutes. Stir in the raisins, almonds and salt.
3
Slowly pour the warm syrup into the flour mixture, stirring vigorously to prevent lumps. Once combined, cook for a further 2-3 minutes until thickened.
4
Transfer to bowls and top with flaked almonds, white chocolate stars and rose buds.
5
Serve while warm.
