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Nb persons: 6
|1 cup||unsalted butter|
|2 cups||all-purpose flour, sifted, or rice flour|
|5 1/2 cups||water|
|2 1/2 cups||sugar|
|1 teaspoon||ground saffron, dissolved in 1/4 cup hot water|
|1/4 cup||rose water|
|1/2 teaspoon||ground cardamom|
|2 tablespoons||slivered almonds|
|2 tablespoons||slivered pistachios|
Melt the butter in a skillet and stir in the flour gradually. Cook over medium heat stirring constantly about 20 minutes until it is golden brown.
In a saucepan, bring the water to a boil, add the sugar, saffron water, rose water and cardamom. Add gradually the flour. Simmer until it has a creamy consistency. If it is too thick, add some water.
Serve hot in a bowl and decorate with the slivered almonds and pistachios.
Note: traditionally served to women who have just given birth.
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