- 1 cup water
- 1 tsp ground saffron dissolved in 1/4 cup hot water
- 1/4 cup rose water
- 1 cup sugar
- 1/2 tsp ground cardamom
- 2 cups all purpose flour
- 4 tbsp unsalted pistashios for garnish
- 1 1/2 cups ghee
make syrup: bring the water and sugar to a boil in a small saucepan. Remove from heat and add the saffron water, rose water and cardamom. Mix well and set aside.
Make flour pase: in a large dep saute pan, toast the flour for about 10 minutes over medium head, stirring constantly. Add the melted butter and fry, mixing constantly with wooden spoon for 7 – 15 minutes, until golden brown. Remove the pan from the heat.
Add syrup: gradually blend the syrup into the hot flour and butter mixture, stirring constatly with a wooden spoon for about 5 minutes. Transfer to a food procesor and process until smooth, about 5 minutes. The paste should set and become thick and smooth.
Chill: spoon onto a plate and pack firmly with a spoon. Garnish with pistachios. Cover and chill for at least 2 hours. Cut into small pieces and serve as dessert.
recipes from Culinary Communion